Crockpot Mississippi Chicken

INGREDIENTS:

For the Chicken:

4–6 boneless, skinless chicken breasts (or thighs, if preferred)

1 packet ranch seasoning mix (or homemade blend)

1 packet au jus gravy mix

1 stick unsalted butter (or 1/2 cup olive oil for a lighter option)

1/2 cup pepperoncini peppers (plus 2–3 tablespoons of the juice)

Optional : Sliced pepperoncini peppers for extra tang and spice.

For Serving:

Cooked rice, mashed potatoes, or egg noodles

Steamed vegetables (like broccoli or green beans)

Crusty bread (for soaking up the sauce)

DIRECTIONS:

Step 1: Prep the Crockpot

Place the chicken breasts (or thighs) in the bottom of your crockpot.

Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.

Step 2: Add the Flavor Enhancers

Slice the butter into small pats and place them on top of the chicken.

Scatter the pepperoncini peppers and pour the pepperoncini juice over the chicken for added tanginess.

Step 3: Cook Low and Slow

Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours , depending on your schedule.

The chicken is done when it’s tender and easily shreds with a fork.

Step 4: Shred and Serve

Remove the chicken from the crockpot and shred it using two forks.

Return the shredded chicken to the pot and stir it into the flavorful sauce.

Serve hot over rice, mashed potatoes, or noodles, garnished with extra pepperoncini peppers if desired.