Mississippi Chicken with Ranch and Pepperoncini
Chicken breasts slow cooked with butter, ranch seasoning, pepperoncini and au jus mix until they pull apart. About 349 calories and 35 g protein per serving.
6
servings5
minutes6
hoursChicken breasts slow cooked with butter, ranch seasoning, pepperoncini and au jus mix until they pull apart. About 349 calories and 35 g protein per serving.
Ingredients
2 lb boneless skinless chicken breasts
4 tablespoons butter
1 packet ranch seasoning mix
1 packet au jus gravy mix
8 to 10 pepperoncini peppers
1/4 cup pepperoncini brine
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 lb potatoes, for mashing
1/4 cup milk, for the potatoes
1 tablespoon butter, for the potatoes
Directions
- Place the chicken breasts in the bottom of the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the meat.
- Add the garlic powder and black pepper.
- Top with the butter and the pepperoncini peppers.
- Pour in the brine and chicken broth around the edges.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Meanwhile boil the potatoes until tender, drain and mash with the milk and butter.
- Shred the chicken in the pot and stir it through the juices.
- Serve over the mashed potatoes with a few peppers on top.
Notes
- Reduce the brine for a milder dish, or add more peppers for heat. Swap thighs for breasts if you want a richer result. Leftovers keep 4 days and make a good sandwich. Freeze the shredded chicken with its juices for up to 3 months.
Mississippi Chicken, tangy
Butter, ranch and au jus mix make a rich sauce, and the pepperoncini add tang. Shredding the chicken in the pot soaks up the juices. It needs little prep.
Brine controls the heat.
Swaps
Thighs give a richer result. Use less brine for milder. Banana peppers work.
Do not add extra salt. The packets are salty.
Serve and store
Serve over mashed potatoes. Leftovers make a sandwich. Freeze shredded chicken in juices for three months.
Pepperoncini vary in heat, so taste one before you add ten. Chicken breast shreds easily here, because the pot is moist and the cook is long.
A mistake to skip
Adding extra salt. Both packets are salty, and the brine adds more. Taste at the end, not at the start. If the sauce tastes too sharp, stir in a bit more butter or a spoonful of broth. Mash the potatoes while the chicken rests, and ladle the juices over both for a full plate.
Mississippi Chicken with Ranch and Pepperoncini at a glance
- Prep time: 5 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken breasts, butter, packet ranch seasoning mix, packet au jus gravy mix
Tips for Mississippi Chicken with Ranch and Pepperoncini
Reduce the brine for a milder dish, or add more peppers for heat. Swap thighs for breasts if you want a richer result. Leftovers keep 4 days and make a good sandwich. Freeze the shredded chicken with its juices for up to 3 months.
Mississippi Chicken with Ranch and Pepperoncini FAQ
How long does Mississippi Chicken with Ranch and Pepperoncini take?
Mississippi Chicken with Ranch and Pepperoncini takes 6 hours of cooking after 5 minutes of prep.
How many people does Mississippi Chicken with Ranch and Pepperoncini serve?
This recipe makes 6 servings.
What do I need to make Mississippi Chicken with Ranch and Pepperoncini?
12 ingredients, led by boneless skinless chicken breasts, butter, packet ranch seasoning mix, packet au jus gravy mix. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
