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 (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
But if you don't have a pressure cooker and looking for more slow cooker recipes, make sure you check out my collection of Slow Cooker Recipes.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
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 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
- Slow Cooker
- 3 lbs Chicken Breasts
- 1 Pkg Au Jus Gravy Mix
- 2 tablespoon Ranch Dressing Mix
- 8 oz Peperoncini Peppers, Drained
- ½ Cup Unsalted Butter
- 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.
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.