Crockpot Mississippi Chicken

1️⃣ Layer the Ingredients

1. Place the chicken breasts in a single layer at the bottom of your crockpot.
2. Sprinkle ranch dressing mix and au jus gravy mix evenly over the chicken.
3. Top with unsalted butter (cut into chunks if desired) and scatter the pepperoncini peppers over the top.
4. Season lightly with salt and pepper (but go easy—both the ranch and gravy mixes are already salty).

2️⃣ Cook

• Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is very tender and easy to shred.

3️⃣ Shred & Serve

5. Use two forks to shred the chicken directly in the slow cooker.
6. Stir well to coat the chicken in the flavorful buttery sauce.
7. Serve warm over mashed potatoes, rice, on hoagie rolls, or even in wraps or tacos.

📋 Summary

• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Total Time: ~6 hours 10 minutes
• Servings: 4
• Calories: ~350 kcal per serving

💡 Tips & Variations