Description
This Mississippi Chicken offers a delightful mix of flavors with tender chicken, buttery goodness, and zesty peppers. Perfect for a quick and satisfying dinner!
Ingredients
Scale
- 2 to 3 pounds boneless, skinless chicken breast
- 6 to 12 peperoncini peppers
- 1 (1-oz) packet au jus gravy mix
- 1 (1-oz) packet ranch dressing mix
- 5 tablespoons unsalted butter
Instructions
- Spray a 5 or 6 quart slow cooker with cooking spray and prepare your ingredients.
- Pat the chicken dry with paper towels and place it in the slow cooker.
- Arrange the peperoncini peppers around the chicken and add a few tablespoons of liquid from the jar. Sprinkle the gravy and ranch mixes over the chicken.
- Cut the butter into tablespoons and place them on top of the chicken.
- Cover and cook the chicken on HIGH for 2.5 to 4 hours or on LOW for 6-8 hours until it reaches 165°F internal temperature.
- Transfer the chicken to a cutting board, let it rest for 10 minutes, then use two forks to pull it into chunks.
- Stir the chicken back into the sauce and serve with your favorite side dishes.
Notes
You can adjust the number of peperoncini peppers based on your spice preference.
For a richer flavor, consider using low-sodium au jus gravy mix.
Serve with rice, potatoes, or your choice of vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg