Slow Cooker Mississippi Chicken

close up of mississippi chicken shredded in a bowl with slow cooker in background

Course Budget Meal, Dinner, Slow Cooker

Cuisine American

Keyword budget meal, chicken, crockpot, dinner, dinner recipe, freezer meal, meal prep, slow cooker

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 334kcal

Author Sarah Pyle

Cost $11 total / $1.83 per serving

Equipment

1 Crock-Pot 7 Quart Oval Manual Slow Cooker

Ingredients

2 pounds chicken breast or chicken thighs
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup butter (one stick)
8 ounce jar pepperoncini peppers undrained

Instructions

Place the chicken breast in the slow cooker.
Sprinkle the ranch and au jus gravy mix packets over the chicken.
Top with the pepperoncini peppers and their juice and the butter.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
After cooking, shred the chicken using two forks and return to the cooking liquid.
Serve with potatoes or rice with the liquid or serve the shredded chicken with provolone cheese on a sandwich roll.

Notes

Use chicken breast or chicken thighs per your preference. I prefer to keep the chicken in the cooking liquid so that it stays moist.

Serve your Mississippi Chicken with the gravy liquid over mashed potatoes or rice. Or make sandwiches with the shredded chicken and provolone cheese. Use the gravy liquid as a dipping sauce for your sandwich.

Instant Pot instructions: You can easily cook this same recipe in the Instant Pot. Simply place all ingredients in the Instant Pot. Seal the valve and cook on high pressure for 9 minutes. Allow the pressure to release naturally for 5 minutes, then carefully open the valve to release any remaining pressure. Shred the chicken with two forks and return to the cooking liquid.

Store your cooked chicken in a freezer bag or airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Nutrition