Mississippi Crock Pot Chicken

A famously easy and flavorful slow cooker recipe featuring tender chicken breasts cooked in a savory broth with ranch dressing mix, au jus gravy mix, and softened butter, finished with pickled pepperoncini peppers.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

Main Ingredients

2.5 lbs Boneless, skinless chicken breasts
1 packet Dry Ranch Dressing Mix Standard 1 oz packet
1 packet Dry Au Jus Gravy Mix Standard 1 oz packet
0.5 cup Butter Softened or cut into pats
8 oz Pepperoncini peppers (whole or sliced) Include 1/4 cup of the brine/juice from the jar

Optional Serving Suggestions

1 cup Chicken broth (if needed) For extra moisture

Method

Instructions

Lightly grease the bottom of a 6-quart or larger slow cooker (Crock Pot).
Place the chicken breasts in an even layer at the bottom of the slow cooker.
Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the chicken.
Place the softened pats of butter evenly over the top of the dry seasoning. Arrange the pepperoncini peppers (and add 1/4 cup of their brine) around the edges or on top of the butter.
Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker and stir gently to coat it in the pan juices and melted butter mixture.
Serve hot over mashed potatoes, rice, or wide egg noodles, ensuring each serving gets some of the flavorful sauce and peppers.

Notes

This recipe is incredibly easy and requires minimal cleanup. For thicker gravy, you can remove the chicken, shred it, and whisk a cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water) into the remaining liquid in the slow cooker during the last 30 minutes of cooking on HIGH until thickened.