Mississippi Chicken Crock Pot
Boneless chicken breasts cook in a slow cooker with ranch seasoning, au jus mix, butter, and pepperoncini until tender.
Ingredients
- 4 boneless skinless chicken breasts, about 2 pounds / 900 g
- 1 packet dry ranch seasoning mix 1 oz / 28 g
- 1 packet au jus gravy mix 1 oz / 28 g
- 1/2 cup unsalted butter cut into slices, 113 g
- 10 to 12 whole pepperoncini
- 1/3 cup pepperoncini brine (from the jar) 80 ml
Instructions
- Coat the inside of a 6-quart slow cooker with nonstick cooking spray or use a slow cooker liner.
- Place the chicken breasts in a single layer at the bottom of the slow cooker insert.
- Sprinkle the dry ranch seasoning mix and the au jus gravy mix evenly over the chicken breasts.
- Distribute the sliced butter and whole pepperoncini evenly across the top of the seasoned chicken. Pour the pepperoncini brine over the meat.
- Cover and cook on the low setting for 5 to 6 hours. Check that the internal temperature of the chicken reaches at least 165°F (74°C) using a meat thermometer.
- Remove the chicken breasts to a cutting board and shred the meat using two forks.
- Return the shredded chicken to the slow cooker. Stir the meat into the warm juices and serve.
Notes
Food safety guidelines state that poultry must reach a safe internal temperature of 165°F (74°C).
If you prefer a milder flavor, use fewer pepperoncini and omit the liquid brine from the jar.
You can substitute boneless, skinless chicken thighs for the breasts. Thighs often remain tender over long cooking times.