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Easy Mississippi Chicken with pepperoncini in the slow cooker

Easy Mississippi Chicken — Slow Cooker Pepperoncini

A hands-off slow cooker chicken recipe with bold flavors and a tangy kick from pepperoncini, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 pounds boneless skinless chicken breasts (or thighs if you prefer) Thighs are juicier and more forgiving to cook.
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 6 to 10 peppers pepperoncini peppers Don't skip these; they provide the tang.
  • 1/4 to 1/2 cup pepperoncini juice Start with less if you’re cautious.
  • 6 tablespoons butter Cut into a few pieces.

Method
 

Cooking
  1. Put the chicken in the bottom of the slow cooker.
  2. Sprinkle ranch seasoning and au jus mix over the top.
  3. Add the pepperoncini peppers, then drizzle in some of the pepperoncini juice.
  4. Place butter pieces on top.
  5. Cook on low for about 6 to 8 hours or on high for about 3 to 4 hours until the chicken shreds easily.
  6. Shred the chicken right in the slow cooker and stir everything together to coat the chicken in the sauce.

Notes

For best results, don’t add extra liquid as the chicken releases its own juices. Shred at the end to avoid drying out. Use a 6-quart slow cooker for best results. Can be frozen and reheated.