Slow Cooker Mississippi Chicken

Ingredients (~6 servings)

• ~2 lbs boneless, skinless chicken breasts (3-4 breasts)
• 1 packet brown gravy mix
• 1 packet ranch seasoning mix
• 1/2 cup chicken broth
• 1/2 cup pepperoncini peppers (drained)
• 1/3 cup butter, sliced

Season the Chicken and Add to Slow Cooker

Place the chicken breasts in the bottom of your slow cooker.

Sprinkle half of the brown gravy mix and half of the ranch seasoning over the top of the chicken.

Flip each breast over and coat the other side with the remaining seasoning packets.

The ranch powder will clump at first but it’ll dissolve as it cooks.

Add Liquid and Peppers

Pour the chicken broth around the edges – not directly on top of the seasoned chicken.

Distribute the pepperoncini peppers evenly throughout the slow cooker.

Top everything with slices of butter, spreading them around so they’re not all in one spot.

Cook Until Tender and Shred

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.

You’re looking for an internal temp of ~165F, but honestly the chicken will be so tender it’ll start falling apart on its own.

Once done, use two forks to shred the chicken right in the slow cooker.

Stir the shredded meat back into all that liquid – this becomes your sauce.

The butter and seasoning packets create a surprisingly rich gravy that coats everything.

Serve over mashed potatoes, rice, or egg noodles to soak up all that flavor.

Slow Cooker Mississippi Chicken

This is one of those set-it-and-forget-it meals that tastes way better than the minimal effort suggests. The pepperoncini adds a tangy bite that cuts through all that rich, buttery gravy.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 5 hours hours

Total Time: 8 hours hours 5 minutes minutes

Ingredients

Ingredients (~6 servings)

• ~2 lbs boneless 3-4 breasts, skinless chicken breasts
• 1 packet brown gravy mix
• 1 packet ranch seasoning mix
• 1/2 cup chicken broth
• 1/2 cup pepperoncini peppers drained
• 1/3 cup butter sliced

Instructions

• Cooling/Resting Time: None
• Place chicken breasts in slow cooker.
• Sprinkle half of brown gravy mix and half of ranch seasoning on chicken, flip breasts and coat other side with remaining seasonings.
• Pour chicken broth around edges of slow cooker.
• Add pepperoncini peppers throughout slow cooker.
• Top with butter slices, spreading evenly.
• Cover and cook on LOW for 4-5 hours until chicken reaches 165F and is tender.
• Shred chicken with two forks in the slow cooker.
• Stir shredded chicken into liquid to coat with sauce.
• Serve over mashed potatoes, rice, or egg noodles.