Mississippi Chicken
Mississippi chicken: boneless chicken breasts slow cooked with ranch seasoning mix, au jus gravy mix, butter, pepperoncini peppers and their juice, then shredded in the sauce. Serves 6.
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Ingredients
- 4 large boneless skinless chicken breasts about 2 pounds, thawed
- 12 pepperoncini peppers from a jar
- 1/4 cup pepperoncini juice from the jar
- 1 packet ranch seasoning mix 1 ounce
- 1 packet au jus gravy mix 1 ounce
- 1/2 cup unsalted butter 1 stick, cut into pieces
Instructions
- Put the thawed chicken breasts in the slow cooker.
- Pour in the pepperoncini juice, then add the peppers on and around the chicken.
- Sprinkle the ranch seasoning mix and the au jus gravy mix over the chicken, then place the butter pieces on top.
- Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low, until the chicken reads 165°F on a food thermometer. Keep the lid on except to check.
- Shred the chicken with two forks right in the sauce, toss to coat, then serve.
Notes
Thaw the chicken before it goes into the slow cooker. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days; reheat covered to 165°F, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 352kcalCarbohydrates: 6.8gProtein: 34.9gFat: 19.7gSodium: 1350mgFiber: 0.6gSugar: 1.3g