Instant Pot or Slow Cooker Mississippi Chicken
Instant Pot or Slow Cooker Mississippi Chicken
It’s ranch to the rescue in this Mississippi chicken recipe. Set it and forget it by making it in a slow cooker. Or speed it up in a multi-pressure cooker. Either way, you’ve got a winner winner chicken dinner.
It’s ranch to the rescue in this Mississippi chicken recipe. Set it and forget it by making it in a slow cooker. Or speed it up in a multi-pressure cooker. Either way, you’ve got a winner winner chicken dinner.
Ingredients (6)
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boneless, skinless chicken breasts 4
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Au Jus gravy mix 1 packet
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unsalted butter 1 stick
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pepperoncini 10–12
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pepperoncini juice ⅓ cup
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(58 people made this)
Notes
Categories (4)
Steps (4)
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1
Lightly grease the bowl of a slow cooker, and place the chicken breasts in the bottom. Sprinkle the ranch seasoning mix and the au jus mix evenly over the top.
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2
Slice the butter and place it over the top of the seasoned chicken; then distribute the pepperoncini evenly over the top.
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3
Cook on low for 5-6 hours. Shred with a fork and mix with the sauce in the bowl. Serve warm or save for a later use.
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4
Note: To make in the instant pot, add all of the ingredients to the bowl of an instant pot and add ½ cup chicken broth or water. Close the lid and lock in place. Seal the steam release knob. Manually set for 10 minutes. When finished, do a 5 minute natural relase; then turn the steam release knob to the venting position for a quick release. Shred and serve warm or save for a later use.
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1Lightly grease the inner pot of your multi-cooker and place the chicken breasts in the bottom. Sprinkle the ranch seasoning mix and the au jus mix evenly over the top.
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2Slice the butter and place it over the top of the seasoned chicken; then distribute the pepperoncini evenly over the top. Pour 1 cup chicken broth into the bowl.
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3Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
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4Allow the pressure valve to natural pressure release at least 5 minutes, then quick-release the pressure by turning the seal to “venting.” Remove lid, shred with a fork and mix with the sauce in the pot. Serve warm or save for a later use.
* Always follow manufacturer’s instructions.
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Did you make this recipe?
(58 people made this)
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