Mississippi Chicken
A comforting crockpot dish featuring tender chicken breasts, zesty seasonings, and melted butter for a rich flavor.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 0.5 cup unsalted butter 1 stick
- 5-6 pieces pepperoncini peppers whole or sliced
Optional Ingredients
- 1 cup diced vegetables such as bell peppers or carrots
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle the ranch seasoning mix evenly over the chicken.
- Sprinkle the au jus gravy mix on top of the chicken.
- Slice the butter into pats and place them on top of the seasoned chicken.
- Optionally, add the diced vegetables to the crockpot.
- Add the pepperoncini peppers to the crockpot.
Cooking
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 4-6 hours.
- Once cooking time is up, shred the chicken in the crockpot and stir to mix the flavors.
Serving
- Serve the Mississippi Chicken warm over rice, mashed potatoes, on slider buns, or in tacos.
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Notes
For best results, use high-quality fresh chicken. Adjust the number of pepperoncini to suit your spice preference. Can be stored in the refrigerator for up to 4 days or frozen for 3 months.