Description
This Mississippi Chicken is the ultimate easy slow cooker recipe—just six ingredients, five minutes of prep, and hours of hands-off cooking. The result is tender, juicy chicken infused with tangy pepperoncini, creamy butter, and bold ranch and au jus flavors. Perfect for weeknights, meal prep, or feeding a hungry crowd, it’s a low-effort, big-flavor dish you’ll want on repeat.
Ingredients
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4 large boneless skinless chicken breasts | about 900 g
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12 pepperoncini peppers | 120 g
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¼ cup pepperoncini juice | 60 ml
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1 packet ranch seasoning mix (1 oz | 28 g)
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1 packet au jus seasoning (1 oz | 28 g)
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½ cup unsalted butter, cut into pieces | 113 g
Instructions
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Place chicken breasts in the slow cooker in a single layer.
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Pour pepperoncini juice over the chicken.
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Scatter pepperoncini peppers around the chicken.
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Sprinkle ranch and au jus seasonings evenly over the top.
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Dot with butter cubes.
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Cover and cook on high for 3–4 hours or low for 6–8 hours, until chicken is tender.
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Shred chicken directly in the slow cooker and mix with juices.
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Serve warm over rice, mashed potatoes, or on sandwich rolls.
Notes
Slice pepperoncini for more tang in each bite.
Add red pepper flakes for extra spice.
Double the recipe—leftovers freeze beautifully.
Always thaw frozen chicken before using for even cooking.
- Prep Time: 5 minutes
- Cook Time: 3–8 hours (depending on heat setting)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American