This chicken is do super simple to make and has so much flavor. I served this chicken on buns, but when I ran out of buns I ate the chicken plain, that's how good and flavorful it is.
You do not need to add any liquid to the crock pot, the chicken will make plenty of liquid on its own. I did add 2 tablespoons of the peperoncini juice to the crock pot since we love the flavor of those peppers.
Crock Pot Mississippi Chicken
Ingredients:
- 3 pounds boneless skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 1/2 cup unsalted butter
- 6 peperoncini
Directions:
- Place the chicken breasts into the crock pot.
- Sprinkle the au jus gravy mix and the ranch dressing mix over the chicken breasts.
- Add in the peperoncinis and place the stick of butter on top.
- Cover and cook on low for 6-8 hours.
- Shred the chicken with two forks and stir to mix the chicken with the juices it produced.
Enjoy!!!
Notes:
My peperoncinis were on the small size so I added about 12 of them, plus we like those little peppers and I wanted to make sure we had enough.
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Nutrition Facts |
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Servings: 6 |
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Amount Per Serving |
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Calories: 346 |
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Total Fat |
18g |
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Saturated Fat |
9.3g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
4g |
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Trans Fat |
0g |
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Cholesterol |
170mg |
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Sodium |
1,031mg |
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Potassium |
780mg |
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Total Carbohydrates |
2.4g |
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Dietary Fiber |
0g |
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Sugars |
0g |
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Protein |
44g |
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Vitamin A 13.5% Vitamin C 0.3% |
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Calcium 0.1% Iron 0.9% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from The Country Cook.
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