Mississippi Chicken

This easy Mississippi Chicken is slow cooked with ranch seasoning, au jus gravy mix, butter, and pepperoncini until fall-apart tender and juicy. Serve the savory shredded chicken and rich gravy over mashed potatoes, rice, or noodles, or pile it onto toasted rolls for delicious Mississippi chicken sandwiches.

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