Slow cooker Mississippi chicken: chicken cooked with ranch mix, au jus mix, butter and pepperoncini for about 4 hours on high, then shredded. Serves 6.
Prep
10 min
Cook
4 hr
Total
4 hr 10 min
Servings
6 servings
Optional — the recipe works without them.
As an Amazon Associate, I earn from qualifying purchases.
Place boneless, skinless chicken breasts or thighs in the bottom of your slow cooker, Instant Pot, or oven-safe dish in a single layer.
Evenly sprinkle the Ranch seasoning mix and Au Jus gravy mix over the chicken.
Cut butter into 4-6 pats and distribute over the chicken and seasonings.
Scatter pepperoncini peppers over everything and pour in 1/4 cup of pepperoncini juice.
Slow Cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Instant Pot: Close lid, set valve to sealing, cook on high pressure for 15-20 minutes, then natural release for 10 minutes.
Oven: Cover tightly with foil and bake at 350°F for 1.5-2 hours until chicken shreds easily.
Remove chicken from pot and shred with two forks.
Return shredded chicken to pot with juices and mix well to absorb flavors.
Serve warm over mashed potatoes, rice, or on sandwiches.
Used in this recipe: 6-Quart Slow Cooker Meat Shredding Claws Instant-Read Thermometer (Amazon, affiliate links)
350-450 kcal
Calories