Description
This delicious Mississippi Chicken recipe is a flavorful twist on the classic Mississippi Pot Roast, featuring tender chicken breasts cooked in a savory blend of ranch and au jus seasonings with tangy pepperoncini peppers.
Ingredients
Units
Scale
- 4 large chicken breasts, boneless skinless
- 12 pepperoncini peppers + 1/4 cup juice from the jar
- 1 (1 ounce) packet ranch seasoning mix (such as Hidden Valley)
- 1 (1 ounce) packet au jus seasoning
- 1/2 cup unsalted butter (1 stick), cut into pieces
For the Chicken:
Instructions
- Add the chicken: Place the chicken breasts in the slow cooker. Pour in the pepperoncini juice, add the peppers, and sprinkle with ranch and au jus seasonings. Top with butter.
- Cook: Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Shred and serve: Shred the chicken, mix with the sauce, and serve hot.
Notes
- Consider using boneless skinless chicken thighs for longer cooking times to prevent dryness.
- Use unsalted butter due to the saltiness of the seasonings; taste before adding extra salt.
- Recipe adapted from the classic Mississippi Pot Roast.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 0.4 g
- Sodium: 552 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 137 mg
