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Mississippi Crockpot Chicken

Mississippi crockpot chicken cooks low and slow with ranch seasoning, au jus mix, butter, and pepperoncini for tender, juicy shredded chicken. Spoon the savory cooking juices over the chicken before serving.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chicken breasts boneless, skinless
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 0.5 cup unsalted butter cut into pieces
  • 6 pepperoncini peppers
  • 2 tbsp pepperoncini brine

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Arrange the chicken in an even layer in a 6-quart slow cooker.
  2. Sprinkle the ranch seasoning and au jus mix over the chicken.
  3. Add the butter, pepperoncini peppers, and pepperoncini brine.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 1/2 hours, until the thickest part of the chicken reaches 165°F.
  5. Shred the chicken in the slow cooker with two forks.
  6. Stir the shredded chicken into the cooking juices before serving.

Notes

For easier shredding, let the chicken rest briefly in the cooking juices before using two forks. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free variation, use dairy-free butter and dairy-free ranch seasoning.