Mississippi Crock Pot Chicken
This flavorful Mississippi Chicken is bursting with zesty ranch, savory au jus, and a kick of pepperoncini peppers.
Servings: 6 servings
Calories: 257kcal
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- ⅓ cup jarred pepperoncini peppers sliced
- 1/2 cup pepperoncini pepper juice
- 1/2 cup low-sodium chicken broth
- 1/2 cup diced onions
- 1 tablespoon au jus gravy mix
- 1 tablespoon ranch seasoning mix
- 4 tablespoons butter cut into small pieces
Instructions
- Place the chicken breasts in the bottom of your Crockpot. Sprinkle the au jus mix and ranch seasoning mix over the chicken.
- Add the chopped onions on top of the chicken. Then, add the tangy pepperoncini peppers, pepperoncini juice, and low-sodium chicken broth, and butter.
- Cover the Crockpot with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. Make sure that the chicken reaches an internal temperature of 165 degrees F (74 degrees C) for safety.
- Once the chicken is cooked through and tender, shred and serve it in a sandwich bun or with mashed potatoes, over a bed of rice or cauliflower rice, egg noodles, and green beans.
Notes
- Optional Thickening: If you prefer a thicker sauce, remove the chicken from the crockpot once it's cooked and then mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) into the liquid in the crockpot. Turn the crockpot to high and let it cook for about 15-20 minutes until the sauce thickens.
Nutrition
Calories: 257kcal | Carbohydrates: 3g | Protein: 33g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 430mg | Potassium: 616mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg