Mississippi Chicken
This easy 5-ingredient Mississippi chicken recipe uses a slow cooker to make tender, shredded chicken perfect for meal prep. Serve it over rice, in sandwiches, or tacos.
- Prep Time: 5 min
- Cook Time: 4-8 hours
- Total Time: 8-13 hours
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 (3 pound) boneless, skinless chicken breast or thigh
- 1 (1 ounce) packet ranch seasoning mix
- 1 (1 ounce) packet au jus gravy mix
- 1/2 cup butter, cut into pats
- 1 cup pepperoncini peppers, undrained
Instructions
- Place the chicken in your slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
- Arrange the butter pats on top of the seasoning.
- Pour the pepperoncini peppers and their juice over everything.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir it into the sauce.
- Serve hot.
Notes
- This recipe is great for meal prep. Store shredded chicken in airtight containers for up to 4 days.
- For a low carb option, serve the shredded chicken without rice or bread.
- The pepperoncini peppers add a mild tang and a little heat. Adjust the amount to your preference.
- This chicken is delicious served on slider buns for sandwiches or in tortillas for tacos.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 150mg