This recipe is the chicken version of the classic Mississippi pot roast. We're replacing chuck roast with chicken breasts for a lighter, yet just as flavorful twist! Slow cooker Mississippi chicken is made with au jus mix, ranch seasoning, butter, and those signature pepperoncini. Cooked low and slow until the flavors come together for pure comfort food!
Trim any fat from the chicken breasts and place into the bottom of a 6-8 quart slow cooker.
Sprinkle the au jus packet and ranch seasoning evenly over the chicken.
Pour the pepperoncini juice on top then add 8-10 whole peppers. Place the cubed butter on top.
Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. Remember that each slow cooker runs differently. Once the chicken reaches an internal temperature of 165°F, it is done.
Once done, shred the chicken and serve meat and gravy over mashed potatoes, rice, noodles, cauliflower rice, etc.
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Notes
Boneless chicken thighs may be used in place of breasts. I recommend it if using a longer cook time so the meat is less likely to dry out.
I recommend unsalted butter as the ranch seasoning and au jus mix are fairly salty.
Store leftovers covered in the fridge for up to 3 days.