Description
This easy Crock Pot Mississippi Chicken recipe has all the flavors loved in my Mississippi pot roast but with tender delicious chicken in the best gravy ever!! Throw this amazing dish together in 15 minutes and let the slow cooker meld all the flavors together until juicy perfection. Serve with mashed potatoes, rice or pasta with your favorite sides for simply irresistible and satisfying dinner ideas.
Ingredients
4 boneless skinless chicken breasts, about 2.5 pounds
1 large sweet onion, thickly sliced
3-5 garlic cloves, minced
1 ounce packet ranch seasoning
1 ounce packet au jus or brown gravy mix
1 stick (1 cup) unsalted butter
1 cup sliced pepperoncinis (or 10 whole peppers)
1/2 cup pepperoncini juice, from jar
1/2 cup chicken broth (optional, for extra gravy)
Instructions
- Add chicken breasts to the bottom of the slow cooker, then surround it with the sliced onions.
- Sprinkle the au jus packet and ranch dressing packet on top of the chicken breasts.
- Place slices of butter, garlic cloves, and pepperoncini peppers on top.
- Add the pepperoncini juice and chicken broth along the sides. Cover and cook on
high for 4-5 hours or low for 6-8 hours. - Once cooked, transfer to a baking tray or chopping board and shred the chicken with two forks. Return the shredded chicken to the slow cooker and stir into the sauce.
- Garnish with fresh chopped parsley and serve over mashed potatoes or rice. Enjoy!
Notes
Storage and reheating instructions:
The leftovers should cool completely before you cover with the lid. To make ahead or store use an airtight container in the fridge for 3 to 4 days.
Reheat leftovers by using a pan while stirring over a medium heat on the stove, until it is heated through. Also reheat using a microwave-safe dish with 30 second intervals stirring in between until heated through.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: American
