Description

Mississippi Chicken features tender chicken breast combined with zesty peppers and seasoned butter. With a simple preparation, this dish guarantees an unforgettable flavor and is a perfect option for a quick weeknight dinner or comforting meal.

Ingredients

Scale

2 to 3 pounds boneless, skinless chicken breast
6 to 12 peperoncini peppers
1 (1-oz) packet au jus gravy mix
1 (1-oz) packet ranch dressing mix
5 tablespoons unsalted butter

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Instructions

Spray a 5 or 6 quart slow cooker with cooking spray and prepare your ingredients.
Pat the chicken dry with paper towels and place it in the bottom of the slow cooker.
Distribute the desired number of peperoncini peppers around the chicken and pour a few tablespoons of liquid from the jar as well.
Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken.
Cut the unsalted butter into tablespoons and evenly arrange it on top of the seasoned chicken.
Cover and cook on HIGH for 2.5 to 4 hours or on LOW for 6-8 hours, until the chicken reaches an internal temperature of 165°F.
Remove the chicken to a cutting board, let it rest for 10 minutes, then use two forks to pull it into chunks.
Stir the chicken back into the sauce to soak it up, then serve it with your favorite side dishes.

Notes

You can adjust the number of peperoncini peppers based on your spice preference.
For a healthier version, use low sodium gravy and ranch mix.
Pair with rice or mashed potatoes for a hearty meal.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 1g
Sodium: 840mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 44g
Cholesterol: 149mg