Crock Pot Mississippi Chicken
Crock Pot Mississippi Chicken has just 5 ingredients and plenty of spicy kick. I love to serve it on toasted buns with melted provolone cheese for an easy meal.
- 4 boneless, skinless chicken breast
- 1 packet Ranch seasoning
- 1 packet Au Jus gravy mix
- 1 stick unsalted butter
- 10-12 pepperoncini peppers
Place chicken breasts in a lightly greased 6-quart slow cooker.
Sprinkle Au Jus gravy mix and Ranch seasoning on chicken.
Place stick of butter on top. Scatter pepperoncini around chicken.
Cover and cook on LOW 5 to 6 hours.
Shred chicken with a fork.
You can use salted butter, but you might find the finished dish to be a little salty.
If you want to thicken the juices into more of a gravy, add 2 teaspoons of cornstarch mixed with an equal part of cold water. Stir into the juices and cook on HIGH with the lid on for 10 minutes or so to thicken.
You can use frozen chicken breasts. Cook on LOW for 8 hours.