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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
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
5
minutes
minutes
Servings
6
servings
Calories
263
kcal
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:
263
kcal
|
Carbohydrates:
5
g
|
Protein:
33
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
117
mg
|
Sodium:
595
mg
|
Potassium:
658
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
407
IU
|
Vitamin C:
33
mg
|
Calcium:
15
mg
|
Iron:
1
mg