Prep Time: 5 mins | Cook Time: 6 hrs | Total Time: 6 hrs 5 mins | Servings: 6
This is another crockpot chicken recipe that you should not miss! A budget-friendly meal that you can make using five ingredients. It’s my favorite, and go-to when I need something simple, and I can easily serve when I get home from work. All you need to do is dump everything in the slow cooker and set it to cook. I often use frozen chicken, especially when I need to let this hang out longer. And it is an affordable option. Serve this crockpot Mississippi chicken by itself or a with sliced provolone cheese, even on rub rolls with melted provolone cheese. For a filling weeknight meal, enjoy this over rice, egg noodles, or mashed potatoes.
Ingredients
½ c. salted butter (1 stick)
3 pounds boneless, skinless chicken breasts
1 packet ranch dressing mix
6 pepperoncini peppers
1 packet au jus gravy mix
HOW TO MAKE CROCKPOT MISSISSIPPI CHICKEN
Step 1: To the bottom of your slow cooker, add the chicken breasts and sprinkle over both packets of au jus gravy mix and ranch dressing mix. On top, add the stick of butter and peperoncini peppers.
Step 2: Put the lid on and set it to cook for 6 to 8 hours on low. Remove the cover when done and shred the chicken using two forks.
Step 3: Serve the Mississippi chicken by itself or in a sandwich with sliced provolone cheese. Enjoy!
Notes:
For this recipe, I use frozen chicken breasts (about 3 pounds). I think this is a cheaper option, and it works amazing if you need to let the chicken hang for about 8 hours or more. Also, the frozen chicken cooks up incredibly without thawing.
If using chicken thighs, simply cut the butter in half as there is more fat in this type of cut.
You can also serve this on rub rolls with melted provolone cheese. This is also great over rice, egg noodles, or mashed potatoes.
Nutrition Facts:
Calories: 410 kcal | Carbohydrates: 3g | Protein: 48g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 772mg | Potassium: 864mg | Vitamin A: 575IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 0.9mg
Ingredients
- ½ c. salted butter (1 stick)
- 3 pounds boneless, skinless chicken breasts
- 1 packet ranch dressing mix
- 6 pepperoncini peppers
- 1 packet au jus gravy mix
Instructions
Step 1: To the bottom of your slow cooker, add the chicken breasts and sprinkle over both packets of au jus gravy mix and ranch dressing mix. On top, add the stick of butter and peperoncini peppers.
Step 2: Put the lid on and set it to cook for 6 to 8 hours on low. Remove the cover when done and shred the chicken using two forks.
Step 3: Serve the Mississippi chicken by itself or in a sandwich with sliced provolone cheese. Enjoy!
Notes
For this recipe, I use frozen chicken breasts (about 3 pounds). I think this is a cheaper option, and it works amazing if you need to let the chicken hang for about 8 hours or more. Also, the frozen chicken cooks up incredibly without thawing. If using chicken thighs, simply cut the butter in half as there is more fat in this type of cut. You can also serve this on rub rolls with melted provolone cheese. This is also great over rice, egg noodles, or mashed potatoes.
