Mississippi Chicken
Course: Main, DinnerCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
3
Hours
Cook Mode
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Ingredients
2 large chicken breasts
1/2 au jus gravy dry packet
1/2 dry ranch packet
6 pepperoncini peppers
1/4 cup pepperoncini juice
2 tbs sliced butter
Directions
- Put the chicken breasts in the slow cooker. Sprinkle the au jus and ranch seasonings over and add in the pepperoncinis, juice, and butter. Place the lid on and cook on LOW for 4 -5 hours or on HIGH for 2 – 3 hours.
- Shred the chicken in the slow cooker with a meat masher or forks, stir everything to combine in the slow cooker and serve hot! (I normally discard the pepperoncini peppers once the chicken is cooked). This goes great with steamed veggies, mashed potatoes, rice, or cauliflower rice.
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I made this today and it was very delish and it is
In my recipe box as I speak and thank you for sharing.
Julia my family and I love this one! It’s now a must have and I find myself prepping 3 at a time. So far it’s been amazing over rice, noodles, and my favorite mashed potatoes! A little cheese on top and I’m in heaven 😍. I actually prefer this to the beef version now! Thank you!
Tried the Mississippi chicken and it’s delicious! Put it over riced cauliflower YUMMY!! Didn’t use the butter, and didn’t miss it! Thank you!