Mississippi Chicken

A plate with shredded chicken on top of rice, topped with pepperoncini peppers, with a fork on the plate

4.86 from 7 votes

This Mississippi chicken recipe is full of zesty ranch, rich onion soup mix, and spicy pepperoncini peppers. It's so easy to make, and the slow cooker results in tender, juicy meat.

Prep Time5

Cook Time3

Total Time3 5

Course: Dinner Recipes

Cuisine: American

Keyword: chicken crock pot, crock pot mississippi chicken, easy chicken breast crock pot recipes

Servings: servings

Author: Erin Sellin

Ingredients

2-2 1/2 pounds boneless skinless chicken breasts
1 packet ranch dressing mix
1 packet onion soup mix
1/3 cups pepperoncini pepper juice
6 pepperoncini peppers
4 tablespoons butter cut into cubes

Instructions

Arrange the chicken breasts on the bottom of the slow cooker.
Sprinkle the ranch dressing mix and onion soup mix evenly over the chicken. Pour in the pepperoncini juice.
Top the chicken with the pepperoncini peppers and cubes of butter.
Put the lid on the slow cooker. Cook on low for 3-4 hours, or until the chicken is cooked through.
Remove the chicken and use 2 forks to shred it. Add the chicken back to the crockpot and toss it in all of the juice.
Serve immediately.

Notes

For best results, make homemade mixes using my recipes Onion Soup Mix and Ranch Dressing Mix.
Store leftovers in an airtight container in the fridge for 5 days, or in the freezer for 4 months.
Reheat in a microwave in 30-second increments.

Nutrition