Crockpot Mississippi Chicken

Two shredded chicken sandwiches on portions of a baguette.

4.4 from 34 votes

Yield: 4 Servings

Crockpot Mississippi Chicken

A lighter take on classic Mississippi pot roast, this Crockpot Mississippi Chicken is a dump-and-go slow cooker meal with tons of flavor. You’ll love the combination of tender white-meat shredded chicken, ranch seasoning, butter, and tangy peppers.

Prep Time5

Cook Time8

Total Time8 5

Ingredients

2 pounds boneless, skinless chicken breasts
1 (1 oz) packet ranch seasoning mix
⅓ cup butter, salted
10 pepperoncini peppers
3 tablespoons pepperoncini juice, (from the jar of peppers)

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Instructions

Place the chicken in a crockpot. Sprinkle the ranch seasoning over the chicken and place the stick of butter on top. Add the pepperoncini peppers and the pepperoncini juice.
Place the lid on the crockpot and cook on high for 4 hours, or on low for 8 hours.
Remove the lid, and shred the chicken in the juice with 2 forks. Serve as desired.

Notes

Store in an airtight container in the refrigerator for up to 5 days.

This can be frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1, Calories: 588kcal, Carbohydrates: 16g, Protein: 73g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 192mg, Sodium: 831mg, Fiber: 3g, Sugar: 14g