Go Back
–+ servings
Stack of chicken sandwiches on plate.
Print

Slow Cooker Mississippi Chicken

This crockpot chicken recipe with tender chicken and tangy pepperoncini peppers takes only minutes of prep! Leftovers make a great freezer meal.
Course Lunch or Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 servings
Calories 263kcal
Author Deb Clark

Equipment

  • ` Slow Cooker

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 ounce package dry ranch dressing mix (such as Uncle Dans or Hidden Valley Mix)
  • 8 ounces whole pepperoncini peppers about half a jar
  • ½ cup reserved pepperoncini juice
  • 4 tablespoons butter cubed

Instructions

  • Spray crockpot vessel with non stick cooking spray.
  • Place chicken in the bottom of slow cooker. Season with dry ranch seasoning mix packet.
  • Top with pepperoncini peppers, cubed butter, and ½ cup reserved pepper juice over chicken.
  • Cover, and cook until chicken is fork-tender on LOW for 6 to 8 hours.
  • Shred chicken using two forks.
  • Serve and enjoy!

Notes

I prefer crockpot chicken cooked on low, however if you choose to cook it on high, cook for 4 hours. 

Nutrition

Calories: 263kcal | Carbohydrates: 5g | Protein: 33g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 595mg | Potassium: 658mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 33mg | Calcium: 15mg | Iron: 1mg