5-Ingredient Mississippi Chicken Recipe
This Mississippi Chicken Recipe is an easy, flavor-packed slow cooker dish. With just five ingredients, it delivers juicy, tangy, and buttery shredded chicken that’s perfect for sandwiches, tacos, or served over mashed potatoes. A no-fuss crockpot dinner the whole family will love.
Ingredients
- 3-4 boneless skinless chicken breasts (about 2 lbs)
- 1 packet au jus mix
- 1 packet ranch seasoning mix
- ½ cup pepperoncini juice from the jar
- 6-8 whole pepperoncini peppers
- ½ cup unsalted butter 1 stick, cut into slices
Instructions
- Place the chicken breasts in the slow cooker in a single layer.
- Pour the pepperoncini juice over the chicken.
- Sprinkle the au jus mix and ranch seasoning evenly over the chicken.
- Add the pepperoncini peppers around the chicken.
- Place the butter slices on top.
- Cover and cook on high for 3.5 hours or low for 6-8 hours.
- Once done, use two forks to shred the chicken directly in the slow cooker.
- Stir well to coat the shredded chicken in the buttery, tangy sauce.
- Serve hot over mashed potatoes, rice, in sandwiches, or tacos.
Notes
- For more spice, use the entire jar of pepperoncini peppers.
- If the chicken doesn’t shred easily, let it cook for an additional 30 minutes.
- Chicken thighs can be used instead of breasts for extra juiciness.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.