Mississippi Chicken

This melt-in-your-mouth Mississippi chicken is super quick and easy to put together. You only need 6 ingredients which makes this the perfect weeknight meal!

Course Chicken Dinner, Main Course

Cuisine American

Keyword Chicken Breast, Crockpot Chicken Recipes

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 331kcal

Author Kathleen

Ingredients

3 chicken breast skinless and boneless
1 packet au jus gravy mix
1 packet ranch seasoning mix
1/2 cup chicken broth
1 stick unsalted butter sliced into 8 pieces
6-8 pepperoncini peppers

Serve:

cooked rice, prepared mashed potatoes, hoagie rolls and slices of provolone

US Customary - Metric

Instructions

Lay chicken breast (3) in a single layer in a crockpot.
Evenly sprinkle a packet of au jus gravy mix (1) and ranch seasoning (1 packet) over chicken and pour chicken broth (1/2 cup) over them. Lay pepperoncini peppers (6-8) over chicken. Top each chicken breast with 2 slices of butter.
Cover and cook on low 5 to 6 hours, or until fork-tender.
Remove chicken from crockpot and when cool enough to handle, shred with 2 forks. Return shredded chicken to crockpot and toss to coat in the gravy.
Serve on toasted hoagie rolls with provolone, over rice, or over mashed potatoes.

Notes

Chicken Breast: I use 3–7-8 ounce boneless, skinless chicken breasts.
Au Jus Gravy Mix: In a pinch, you can substitute a packet of brown gravy mix for the au jus mix.
Ranch Seasoning: This is the same as ranch dressing mix.
Chicken Broth: Use low sodium!
Unsalted Butter: This recipe is a bit salty so don’t use regular butter.

Nutrition