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Close-up of tender, shredded Crockpot Mississippi Chicken with bright yellow-green peppers and serving utensils in a dark pot.

Delicious & Easy Crockpot Mississippi Chicken

A simple and flavorful Crockpot Mississippi Chicken recipe made with boneless, skinless chicken breasts, au jus, ranch dressing mix, butter, and peperoncini peppers, slow-cooked to perfection.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Dinner
Cuisine American
Servings 6 people
Calories 410 kcal

Equipment

  • Slow cooker
  • forks

Ingredients
  

Main Ingredients

  • 3 pounds boneless, skinless chicken breasts
  • 1 packet au jus gravy mix
  • 1 packet ranch dressing mix
  • 1/2 cup salted butter (1 stick)
  • 6 peperoncini peppers

Instructions
 

Preparation

  • Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
  • Evenly sprinkle both the au jus gravy mix and the ranch dressing mix over the chicken.
  • Arrange the salted butter and peperoncini peppers on top of the seasoned chicken.

Cooking & Serving

  • Cover the slow cooker and cook on low for 6-8 hours until the chicken is tender.
  • Once cooked, use two forks to shred the chicken directly in the slow cooker and then serve.

Notes

No need to add extra liquid as the chicken will release its own juices during cooking.