Hey, y'all! You've likely heard of Mississippi Pot Roast, but have you ever had the chicken version? It's just as delicious and so easy to make in the CrockPot. I hope you love this Mississippi Pepperoncini Chicken as much as I do!
Mississippi Pepperoncini Chicken
Mississippi Pepperoncini Chicken Ingredients
- 3 lbs. chicken breast, boneless and skinless
- 1 oz. package au jus mix
- 1 oz. package ranch seasoning mix
- 1 c. sliced pepperoncini peppers, drained
- 4 tbsp. pepperoncini juice
- 1 large onion, diced
- ½ c. unsalted butter, cubed
- White rice, for serving
- Parsley, for garnishing
How to Make Mississippi Pepperoncini Chicken
- Place chicken in a slow cooker. Sprinkle au jus mix and ranch seasoning mix on top. Arrange pepperoncini and onion around chicken and cubed butter on top of chicken.
- Cook on low until chicken is tender, roughly 8 hours.
- Using 2 forks, shred the chicken. Serve over rice and garnish with parsley.
Pro Tips For Making This Recipe
- If you need more liquid in the crockpot, you can add a splash of chicken broth. The recipe sounds like it would be dry, but you simply have to trust the process.
- Serve the shredded chicken over mashed potatoes or egg noodles as an alternative to white rice.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs for a juicier and more flavorful result if you prefer darker meat.
Can I cook this on high to reduce the cooking time?
Yes, you can cook it on high for 4-5 hours, but low and slow yields the best results.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Other CrockPot Recipes You'll Love
Mississippi Pepperoncini Chicken
A comfort food made in the CrockPot, you'll love my Mississippi Pepperoncini Chicken - it's savory, delicious, and so easy to make!
Equipment
- Crockpot
Ingredients
- 3 lbs. chicken breast boneless and skinless
- 1 oz. au jus mix
- 1 oz. ranch seasoning mix
- 1 c. pepperoncini peppers sliced and drained
- 4 tbsp. pepperoncini juice
- 1 large onion diced
- ½ c. unsalted butter cubed
- White rice for serving
- Parsley for garnishing
Instructions
- Place chicken in a slow cooker. Sprinkle au jus mix and ranch seasoning mix on top. Arrange pepperoncini and onion around chicken and cubed butter on top of chicken.
- Cook on low until chicken is tender, roughly 8 hours.
- Using 2 forks, shred the chicken. Serve over rice and garnish with parsley.
Notes
- If you need more liquid in the crockpot, you can add a splash of chicken broth. The recipe sounds like it would be dry, but you simply have to trust the process.
- Serve the shredded chicken over mashed potatoes or egg noodles as an alternative to white rice.
Nutrition
Calories: 217kcalCarbohydrates: 3gProtein: 25gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 94mgSodium: 323mgPotassium: 498mgFiber: 1gSugar: 1gVitamin A: 364IUVitamin C: 22mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
DK says
I love how tangy yet flavorful this Mississippi Pepperoncini Chicken is. It's such an easy recipe to follow and definitely perfect for rice or mashed potatoes!
Amy says
Really delicious and so easy to make when I'm busy running around.
Swathi says
Mississippi pepperoncini chicken delicious with bowl of rice, I enjoyed as dinner. I usually make curry to go with it, but this one is so good.
Criss says
I made the Mississippi Pepperoncini Chicken, and it was fantastic! The flavors were amazing and so easy to make. Thanks for the great recipe!