Slow Cooker Shredded Mississippi Chicken

This Slow Cooker Shredded Mississippi Chicken is to die for. It’s amazing how flavorful the chicken is with so few ingredients. The first time I made this dish I found it to be a tad too salty.

Between the two dry mixes and seasoning the chicken with salt, it was just a bit too much for me. My wife, on the other hand, thought it was perfect. So depending on how salty you like your food, adjust the amount of salt you add to the chicken.

Try to resist as much as possible the temptation to open the lid while it’s cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.

All of the times I have made this recipe, I have always used a crockpot. Which is fine if you plan accordingly. But if you are like me, always running late AND have an Instant Pot on hand, you can make this very recipe using your pressure cooker.

When it comes to serving this delicious Shredded Mississippi Chicken you have a few options. There are times when I serve it over a bed of rice or with a side of roasted potatoes but we also like to make Chicken Tacos with it.

How to Handle Raw Chicken

• Leave the chicken in the fridge until ready to use.
• Be careful of dripping juices. Clean up immediately.
• Do not wash raw chicken (prevents cross-contamination).
• Wash all utensils and cutting boards.
• Wash your hands after handling raw chicken.

For more slow cooker recipes, make sure you check out my collection of Slow Cooker Recipes. If you have an Instant Pot Pressure Cooker you should try my Instant Pot Easy Shredded Salsa Chicken recipe.

More Recipe Ideas

Homemade Ranch Dressing

Copycat Wendy’s Ranch Dipping Sauce

Instant Pot Teriyaki Chicken

Copycat Cheesecake Factory Chicken Chili

Slow Cooker Shredded Mississippi Chicken

This Shredded Mississippi Chicken is a superb chicken dish packed with flavor! You must add this recipe to your rotation!

4.84 from 6 votes

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Prep TimePrep Time 5 minutes mins

Cook TimeCook Time 4 hours hrs

Total TimeTotal Time 4 hours hrs 5 minutes mins

Course Main Course

Cuisine American

Author Chef Rodney

Servings 6

Calories 404 kcal

Equipment

• Slow Cooker

Ingredients

 

• 3 lbs Chicken Breasts
• 1 Pkg Au Jus Gravy Mix
• 2 Tbsp Ranch Dressing Mix
• 8 oz Peperoncini Peppers, Drained
• ½ Cup Unsalted Butter

Instructions

 

• Place chicken breasts in slow cooker and sprinkle with salt and pepper.
• Sprinkle au jus mix and dry ranch mix over the chicken, then top with pepperoncini peppers. Place butter on top of the chicken.
• Cover slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Once cooked, use two forks to shred chicken.

Recipe Video

Notes

→ Try to resist as much as possible the temptation to open the lid while it’s cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.

Nutrition

Calories: 404kcalCarbohydrates: 2gProtein: 48gFat: 21gSaturated Fat: 11gCholesterol: 185mgSodium: 416mgPotassium: 935mgFiber: 1gVitamin A: 670IUVitamin C: 34mgCalcium: 21mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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