Mississippi Chicken Crock Pot
This mouthwatering Mississippi Chicken is so juicy and full of flavor. It's easy to prepare in the crock pot with just 5 ingredients and 5 minutes of prep!
Servings: 6 servings
Calories: 355kcal
Equipment
- Meat shredding claws
Ingredients
- 3 pounds boneless skinless chicken breasts about 6-8 breasts (see note)
- 1 oz au jus mix 1 packet or 2 tablespoons, or brown gravy mix
- 1 oz ranch dressing mix 1 packet or 2 tablespoons
- 6-8 pepperoncini peppers
- 1/4 cup butter 4 tablespoons (optional)
Instructions
- Place the chicken breasts in the crock pot.
- Sprinkle the au jus mix and the ranch dressing mix onto the chicken. Then add the pepperoncini peppers and optional butter.
- Cover and seal the lid. Cook on "Low" for 4 hours or "High" for 2 hours. Note that large chicken breasts will take 30 minutes more. No liquid is required, as the chicken will release its own juices during cooking.
- Remove the lid and inspect the chicken. It's done as soon as the flesh pulls apart easily using two forks.
- Using forks or meat shredding claws, shred the chicken breasts one-by-one, taking care to preserve the pepperoncini peppers.
- Serve warm with juices drizzled on top.
Notes
- Make it Gluten-free: Use gluten-free gravy mix and ranch mix to ensure this dish is gluten-free.
- Chicken: You can use chicken thighs instead of breasts, although they require one more hour or cooking time to shred. You may also wish to omit the butter since the fat content of thighs is higher.
- Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container, or freeze for up to 3 months.
Nutrition
Serving: 5oz | Calories: 355kcal | Carbohydrates: 6g | Protein: 48g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 165mg | Sodium: 974mg | Potassium: 865mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg | Net Carbs: 5g