This slow cooker Mississippi Chicken is tender, flavorful, and incredibly easy to make. It’s perfect for meal prep, sandwiches, or serving over mashed potatoes or rice!

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 packet ranch dressing mix

• 1 packet au jus gravy mix

• ½ cup (1 stick) unsalted butter

• 5-6 pepperoncini peppers

• ¼ cup juice from the pepperoncini jar (optional, for extra tang)

Instructions:

1. Prepare the Crockpot:

   • Place the chicken breasts in the bottom of the slow cooker.

2. Add Seasonings & Butter:

   • Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.

   • Place the butter on top, either in whole chunks or cut into smaller pieces.

3. Add the Pepperoncini Peppers:

   • Arrange the pepperoncini peppers around and on top of the chicken.

   • (Optional) Pour in ¼ cup of pepperoncini juice for extra tangy flavor.

4. Slow Cook:

   • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.

5. Shred the Chicken:

   • Use two forks to shred the chicken directly in the Crockpot.

   • Stir everything together to mix in the flavorful juices.

6. Serve & Enjoy:

   • Serve over mashed potatoes, rice, or in sandwiches with toasted buns.

   • You can also use it in wraps, tacos, or over roasted vegetables.

Pro Tips:

✔️ Use chicken thighs instead of breasts for extra tenderness.
✔️ Add cream cheese (4 oz) for a creamier texture.
✔️ Store leftovers in an airtight container in the fridge for up to 4 days.

Would you like any variations, like a spicy version or a keto-friendly option? 😊🔥