Description
Mississippi Chicken features savory chicken breasts slow-cooked with delectable peppers and seasoning for a simple yet flavorful meal, ideal for busy weeknights or family gatherings.
Ingredients
Scale
- 2 to 3 pounds boneless, skinless chicken breast
- 6 to 12 peperoncini peppers (plus optionally 3–6 tablespoons liquid from the jar)
- 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 gather your ingredients.
- Pat the chicken dry with paper towels and place it in the bottom of the slow cooker.
- Arrange the peperoncini peppers around the chicken, adding a few tablespoons of liquid if desired. Sprinkle the gravy and ranch dressing mix evenly over the chicken.
- Cut the butter into tablespoons and spread it on top of the seasoned chicken.
- Cover the slow cooker and cook on HIGH for 2.5 to 4 hours or on LOW for 6 to 8 hours, adjusting based on chicken thickness and slow cooker model. The chicken should reach an internal temperature of 165°F.
- Once cooked, transfer the chicken to a cutting board and let it rest for 10 minutes. Then, using two forks, pull the chicken into chunks; avoid shredding it too fine.
- Stir the chicken back into the sauce to let it absorb some flavor before serving alongside your favorite side dishes.
Notes
Feel free to adjust the number of peperoncini peppers based on your spice preference.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with rice, mashed potatoes, or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg