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.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours, until chicken is tender.
- Shred chicken with two forks.
- Serve the shredded chicken with the delicious sauce from the slow cooker.
Keto and Low-Carb Variations
Adapting this recipe for keto or low-carb diets is easy:
- Use keto-friendly ranch and au jus mixes (or low-sodium versions).
- Substitute ghee or coconut oil for butter.
- Reduce pepperoncini peppers and juice to lower carb count.
- Serve over cauliflower rice or with steamed vegetables.
Tips & Tricks
- Brown chicken breasts in a skillet beforehand for extra flavor.
- Adjust pepperoncini to your spice preference.
- Serve on toasted buns for a fantastic sandwich!
- Garnish with fresh parsley or chives.
Conclusion
This Crockpot Mississippi Chicken is a crowd-pleaser! The unique flavor combination is sure to become a family favorite. Enjoy!
FAQs
Can I use frozen chicken breasts?
Yes! Just increase cooking time.
Can I make this without a slow cooker?
Yes, bake at 350°F (175°C) in a covered baking dish for about 1 hour, or until chicken is cooked through.
Can I freeze leftovers?
Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.