Slow Cooker Mississippi Chicken

Tender shredded chicken cooked low and slow in a rich, savory sauce made with just five simple ingredients. This easy slow cooker dinner is perfect served over mashed potatoes, rice, noodles, or piled onto sandwich rolls.

Course Dinner

Cuisine American

Keyword slow cooker mississippi chicken

Prep Time 5

Cook Time 4

Servings

Calories 269kcal

Author Jesseca

Ingredients

3 pounds boneless skinless chicken breasts or thighs
1 (1 ounce ) packet au jus gravy mix
1 (1 ounce ) packet ranch seasoning mix ranch seasoning mix
¼ cup sliced pepperoncinis
3-4 tablespoons pepperoncini juice
¼ cup butter sliced

Instructions

Place the chicken in the bottom of a 6-quart slow cooker.
Sprinkle the au jus seasoning and ranch seasoning evenly over the chicken.
Scatter the sliced pepperoncinis over the top and drizzle with the pepperoncini juice.
Arrange the butter slices over the chicken.
Cover and cook on LOW for 3½ to 4½ hours or HIGH for 2 to 2½ hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
Shred the chicken directly in the slow cooker and stir it into the sauce until well coated.
Serve over mashed potatoes, rice, egg noodles, or on toasted sandwich rolls with plenty of the sauce spooned over the top.

Notes

Boneless, skinless chicken thighs stay juicier and are my preferred choice, but chicken breasts work just as well.
Pepperoncinis add tang, not heat. Add more or less depending on your taste.
Resist the urge to add broth or water. The chicken releases plenty of liquid while it cooks.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition