This is the BEST Mississippi Chicken recipe! Made in the slow cooker, it is ultra tender, extra juicy, and full of rich and tangy flavor. All of that with only 5 ingredients and 5 minutes of prep!
Cover the chicken breast with ranch mix, au jus mix, and pressed garlic. (*See note)
Add all of the peperoncini peppers on top and around the chicken, Pour 2 tablespoons of the juices from the jar over the top and discard the rest.
Cook on low for 3-3.5 hours or until the chicken is tender and easily pulls apart with a fork.
Pull chicken apart. Mix pulled chicken back into the juices. Serve warm over mashed potatoes, on kaiser rolls, or over rice.
Notes
*If you are sensitive to salt, you may want to try using half of the seasoningHow to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: Can be prepared up to 6 months in advance.
Add chicken to freezer bag or freezer friendly container.
Cover the chicken breast with ranch mix, au jus mix, and pressed garlic.
Add all of the peperoncini peppers on top and around the chicken, Pour 2 tablespoons of the juices from the jar over the top and discard the rest.
Freeze.
How to Reheat: This can be reheated in the microwave in 30 second increments.