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.
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.
Gather your Ingredients
You will need the following ingredients to make this Shredded Mississippi Chicken recipe in your Slow Cooker (see recipe card for quantities): Chicken Breasts, Au Jus Gravy Mix, Ranch Dressing Mix, Pepperoncini Peppers and Butter.
How to Make 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 the 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 the chicken.
Recipe Video
Slow Cooker Shredded Mississippi Chicken
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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
This crock pot meal is delicious. Easy to make and it comes out very juicy and very moist.