This Shredded Mississippi Chicken is a superb chicken dish packed with flavor! You must add this recipe to your rotation!
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.
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. But if you don’t have a pressure cooker and need more slow cooker recipes, make sure you check out my collection here.
A couple of things to be mindful of when working with raw chicken:
1- Leave the chicken in the fridge until ready to use.
2- Be careful of dripping juices. Clean up immediately.
3- Do not wash raw chicken (prevents cross-contamination).
4- Wash all utensils and cutting board (if applicable).
5- If marinating the chicken, make sure you toss the juices before you cook. Don’t ever use the juice from the marinade.
6- Wash your hands after handling raw chicken.
How to Make this Slow Cooker Shredded Mississippi Chicken.
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.
Slow Cooker Shredded Mississippi Chicken
- 3 lbs Chicken Breast(s)
- 1 Pkg Au Jus Gravy Mix
- 1 Pkg Ranch Dressing Mix
- 8 oz Peperoncini Peppers, Drained
- 1/2 Cup Unsalted Butter
how to make this recipe
- 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.
- Slow Cooker
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.