Mississippi Chicken Crockpot Recipe
This crock pot Mississippi Chicken is just as tender, juicy and scrumptious as the pot roast recipe it is based off of. Made by slow cooking chicken breasts with ranch seasoning, chicken gravy mix, zesty pepperoncini and butter, it tastes amazing served over mashed potatoes, noodles or on a bun.
Servings: 6 people
Calories: 184kcal
Ingredients
- 2 pounds chicken breasts
- 1 1-ounce package ranch seasoning mix (or 1½ tablespoons)
- 1 0.87-ounce package chicken gravy mix
- 5 medium pepperoncini
- 3 tablespoons butter
Instructions
- Place chicken breasts in the bottom of a crockpot and add the ranch dressing mix and gravy mix, making sure it covers all sides of the chicken. Place the pepperoncini and butter on top of the chicken, then cover with a lid.
- Cook chicken on high for about 4 hours, or on low for 6-7 hours. Once chicken is easily shreddable, remove it from the crockpot and put into a bowl.
- Using two forks, shred the chicken and then return it to the crockpot to use as desired. Enjoy!
Notes
Storing Instructions: store in an airtight container and in the fridge for up to 4 days, or the freezer for up to 2 months.
Reheating: if frozen, transfer to the fridge overnight to thaw. To reheat in the microwave, warm on high for about 2-3 minutes. Or, place in a baking dish, cover with foil, and reheat in a 350 degree oven for about 10-15 minutes, or until warmed through.
Leftovers: Use leftovers to make tacos, quesadillas, taquitos, or a burrito bowl.
Nutrition
Calories: 184kcal | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 196mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg