Slow Cooker Mississippi Chicken

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

Cook Time 8

Total Time 8 5

Servings 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!

Video

Notes

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

Storage

Refrigerate - Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Freezer - This dish is great for freezing! Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight before reheating.

Reheating - To reheat, place chicken in a saucepan over medium heat and stir until heated through. Alternatively, you can warm it up in the microwave or oven.

Nutrition