Slow Cooker Mississippi Chicken
- Prep time5 min
- Cook time6 hr 15 min
- Servings4
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.
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- Notes
- 100% would recommend
Ingredients(7)
boneless, skinless chicken breasts
4
1 packet
OR 3 tbsp of shaker
Au Jus gravy mix
1 packet
unsalted butter
1 stick
pepperoncini
10–12
pepperoncini juice
⅓ cup
For safe meat preparation, reference the USDA website.
Steps(4)
- 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.
- 2
Slice the butter and place it over the top of the seasoned chicken; then distribute the pepperoncini evenly over the top.
- 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.
- 4
Note: To make in the slow cooker, add all of the ingredients to the bowl of an slow cooker 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.
Multi-Cooker-Friendly Recipe Instructions
- 1
Lightly 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.
- 2
Slice 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.
- 3
Turn 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.
- 4
Allow 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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