Crockpot Mississippi Chicken Recipe
Crock Pot Mississippi Chicken with ranch seasoning and pepperoncini. 4 ingredients, dump-and-go, tender and flavorful!
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Servings: 6
Ingredients
- 2 pounds boneless skinless chicken breasts fresh or frozen
- 1 ounce ranch dressing mix 1 packet or 1.5 tablespoons homemade
- 1 stick salted butter
- 10 pepperoncini peppers
- 3 tablespoons pepperoncini juice
Instructions
- Prep the crockpot with non stick spray or a liner if desired.
- Place the chicken in the crockpot.
- Sprinkle the Ranch seasoning over the chicken.
- Place the butter on top of the chicken. It's best to leave the butter in one stick instead of chopping it up.
- Add the peppers and pepper juice.
- Place the lid on the crockpot and cook on high for 4 hours or low for 6-8 hours.
- Remove the lid and shred the chicken with 2 forks.
- Serve as desired. Enjoy!
Notes
- Use fresh or frozen chicken breasts. Frozen needs 8 hours on low.
- Chicken thighs work great and don't as much butter since they have more fat.
- Remove large pepper stems before cooking if they bother you. Or remove after (it's easier!)
- Leave butter in one stick instead of chopping it up.
- Thicken gravy with cornstarch if it's too thin - amazing on mashed potatoes!
- Use a crockpot liner for easier cleanup.
- Don't shred chicken before freezing to prevent drying out.
- Leftovers are great in tacos, quesadillas, on slider buns, and over noodles!
Nutrition
Serving: 1 | Calories: 327kcal | Carbohydrates: 4g | Protein: 33g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 764mg | Potassium: 607mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 573IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 1mg
