Cooking Instructions
- Place chicken breasts in your slow cooker.
- Sprinkle ranch and au jus mixes over the chicken.
- Add butter, pepperoncini peppers, pepperoncini juice, and garlic to the slow cooker.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours, until chicken is tender.
- Shred chicken with two forks.
- Serve the shredded chicken with the delicious sauce from the slow cooker.
Keto & Low-Carb Options
- Use keto-friendly ranch and au jus mixes, or low-sodium alternatives.
- Substitute ghee or coconut oil for butter.
- Reduce pepperoncini peppers and juice to lower carbs.
- Serve over cauliflower rice or with steamed veggies.
Tips for Extra Deliciousness
- Brown chicken in a skillet before slow cooking for extra flavor.
- Adjust pepperoncini to your spice preference.
- Serve on toasted buns for a fantastic sandwich.
- Garnish with fresh parsley or chives.
Frequently Asked Questions
Can I use frozen chicken?
Yes! Just add some extra cooking time.
Can I bake this instead of slow cooking?
Yes, bake at 350°F (175°C) in a covered baking dish for about an hour, or until chicken is cooked through.
Can I freeze leftovers?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Enjoy!
This Crockpot Mississippi Chicken is a crowd-pleaser! Let us know how yours turns out!