Easy Mississippi Chicken
Shredded chicken breasts with ranch mix, au jus mix, butter, and drained pepperoncini.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts fully thawed
- 1 packet ranch dressing mix dry
- 1 packet au jus gravy mix dry
- 1 cup pepperoncini peppers drained
- 1/2 cup butter unsalted preferred
Instructions
Slow cook
- Place 4 fully thawed boneless, skinless chicken breasts in an even layer in the slow cooker. Sprinkle with the ranch dressing mix and au jus gravy mix.
- Arrange 1 cup drained pepperoncini over the chicken and top with 1/2 cup butter, cut into pieces.
- Cover and cook on LOW for approximately 4–6 hours, starting temperature checks at 3 hours for smaller breasts. Remove each breast when it reaches 165°F in the thickest part.
Finish
- When all breasts are cooked, switch off the cooker. Shred the chicken, stir it into the cooking juices, and divide into 4 servings with peppers.
Notes
- Refrigerate promptly in covered containers at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.