Instructions
- Place chicken breasts in your slow cooker.
- Sprinkle ranch and au jus mixes over the chicken.
- Add butter, pepperoncini peppers, pepperoncini juice, and garlic to the slow cooker.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours, until chicken is tender and cooked through.
- Shred chicken with two forks.
- Serve the shredded chicken with the delicious sauce from the slow cooker.
Keto & Low-Carb Variations
Want a keto or low-carb version? Here’s how:
- Use keto-friendly or low-sodium ranch and au jus mixes (or make your own!).
- Substitute ghee or coconut oil for butter.
- Reduce the pepperoncini peppers and juice to lower carbs.
- Serve over cauliflower rice or with steamed vegetables.
Tips & Tricks
Here are a few tips to make this recipe even better:
- Brown the chicken breasts before slow cooking for extra flavor.
- Adjust pepperoncini to your spice preference.
- Serve on toasted buns for a delicious sandwich!
- Garnish with fresh parsley or chives for a pop of freshness.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes! Just add an extra hour or so to the cooking time.
Can I make this without a slow cooker?
Yes, bake at 350°F (175°C) in a covered baking dish for about an hour, or until chicken is cooked through.
Can I freeze leftovers?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This Crockpot Mississippi Chicken is a guaranteed crowd-pleaser! Easy, flavorful, and perfect for any occasion. Enjoy!