Description
This Crockpot Mississippi Chicken recipe delivers incredibly tender, shredded chicken bathed in a zesty, savory sauce that’s just begging to be piled onto a bun or served over your favorite starch. It’s a savory, tangy, and melt-in-your-mouth dish that’s perfect for busy weeknights.
Ingredients
2 pounds boneless skinless chicken breasts
10 pepperoncini peppers
1/2 cup pepperoncini juice from the jar
1 packet ranch seasoning powder
1 packet au jus mix
1/2 cup unsalted butter (cut into pieces)
Instructions
Lightly spray the bottom of your slow cooker.
Place the chicken breasts inside.
Pour in the pepperoncini juice and add the whole peppers.
Sprinkle the ranch seasoning and au jus mix over the chicken, then arrange the butter pieces on top.
Cook on high for 3-4 hours or low for 6-8 hours.
Shred the chicken and stir it into the sauce before serving.
Notes
Chicken is done when it reaches an internal temperature of 165°F (74°C). In a slow cooker, it will often become even more tender than this, easily pulling apart with forks.
While slow cookers are great for moist cooking, overcooking can still lead to dry chicken. Keep an eye on the time, especially if your slow cooker tends to run hot, and aim for the lower end of the time range if you’re unsure.
The sauce will naturally thicken as the butter melts and the juices release from the chicken. If you prefer a thicker sauce, you can carefully spoon some of the liquid out towards the end of cooking and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), then return it to the slow cooker to thicken.
For effortless shredding, let the chicken rest for about 5–10 minutes after removing it from the slow cooker. It will still be hot but easier to handle and pull apart.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours on High or 6-8 hours on Low
- Category: Main Course
- Cuisine: American