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Mississippi Pepperoncini Chicken

Mississippi Pepperoncini Chicken

JC Phelps
A comfort food made in the CrockPot, you'll love my Mississippi Pepperoncini Chicken - it's savory, delicious, and so easy to make!
5 from 10 votes
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 12
Calories 217 kcal

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
Keyword Mississippi Pepperoncini Chicken
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