Mississippi Chicken Crockpot (Print Version)

# Ingredients:

→ Main Ingredients

01 - 6 peperoncini peppers
02 - 1 packet ranch dressing mix
03 - ½ cup salted butter (1 stick)
04 - 1 packet au jus gravy mix
05 - 3 pounds chicken breasts, boneless and skinless

# Instructions:

01 - Put the chicken breasts at the bottom of the slow cooker.
02 - Evenly sprinkle the ranch and au jus seasoning packets over the chicken.
03 - Place the butter on top of the chicken, then toss in the peperoncini peppers.
04 - Cover the slow cooker and let it cook on low heat for 6 to 8 hours.
05 - Use two forks to pull apart the chicken and mix it into the tasty juices.
06 - Enjoy hot over your choice of noodles, mashed potatoes, or rice.

# Notes:

01 - Go for low-sodium mixes to make it a bit healthier.
02 - Pour in a splash of peperoncini juice for more tang.
03 - Leftovers last 4 days in the fridge or 3 months in the freezer.

Back