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Tender Juicy Crockpot Mississippi Chicken

Tender Juicy Crockpot Mississippi Chicken

The easiest, most flavorful Mississippi Pot Roast adaptation using chicken breasts. Slow-cooked chicken smothered in savory ranch, au jus, butter, and tangy pepperoncini peppers.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Chicken & Seasoning
  • 3 lbs Boneless, skinless chicken breasts
  • 1 packet Dry Ranch Seasoning Mix (standard 1 oz packet)
  • 1 packet Dry Au Jus Gravy Mix (standard 1 oz packet)
  • 1/2 cup Pepperoncini peppers drained, including 2-3 tablespoons of the brine
  • 1/2 cup Butter cut into 8 small pats
Optional Serving Suggestions
  • 1/2 cup Cooked juices for serving over mashed potatoes or rice

Method
 

Instructions
  1. Place the chicken breasts in the bottom of a slow cooker (4-6 quart size).
  2. In a small bowl, whisk together the dry Ranch seasoning mix and the dry Au Jus gravy mix.
  3. Sprinkle the seasoning mixture evenly over the chicken breasts.
  4. Pour the pepperoncini brine (about 2-3 tablespoons) over the chicken, then scatter the drained pepperoncini peppers alongside the chicken.
  5. Distribute the pats of butter evenly on top of the chicken mixture.
  6. Cover the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is completely tender and shreds easily with a fork.
  7. Remove the chicken from the slow cooker. Shred the chicken using two forks, then mix it back into the remaining juices in the slow cooker until fully coated. Serve immediately over your favorite side dish.

Notes

This recipe yields a very moist, flavorful chicken due to the high liquid content from the butter and brine. Do not drain the cooking liquid; it is essential for binding the flavors and moisture, especially if serving over starch.