Crockpot Creamy Mississippi Chicken
Crockpot Creamy Mississippi Chicken- tender pieces of shredded chicken coated in a rich, creamy sauce with a spicy kick.
- 2 1/2 to 3 pounds boneless, skinless chicken breasts
- 1 packet Ranch seasoning
- 1 packet Au Jus gravy mix
- 1/3 cup pepperoncini juice
- 10 pepperoncini peppers
- 1 (8-ounce) package cream cheese, softened
Place chicken in a slow cooker. A 4 to 6-quart slow cooker works fine.
Sprinkle ranch and Au Jus on top of chicken.
Add the pepperoncini juice and peppers.
Cover and cook on LOW for 5 to 6 hours.
Cut cream cheese into pieces and add to crock pot. Place lid back on for 5 minutes.
Shred chicken with 2 forks and stir to mix the cream cheese in.
Boneless, skinless chicken thigh meat can be used instead of chicken breasts, but will need to be cooked a little longer.
This is a salty dish. If you don't like salty foods, try to find a low sodium Ranch seasoning or make a homemade one. Or you can try adding only 1/2 a packet of Ranch seasoning.