Mississippi Slow Cooker Chicken

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Mississippi Slow Cooker Chicken

This Mississippi Slow Cooker Chicken is a twist on the classic pot roast recipe. Made with juicy chicken, ranch dressing mix and pepperoncini for some heat, this flavorful dinner requires very little work and makes incredible leftovers.

Prep Time7

Cook Time7

Course: Main Course

Cuisine: American

Servings: servings

Calories: 278kcal

Author: Danielle Lima

Equipment

1 Slow Cooker

Ingredients

2 lbs. boneless, skinless chicken breast
2 Tbsp. pepperoncini brine
1 packet ranch dressing mix 1 oz.
1 Tbsp. onion powder
1 tsp. chicken bouillon powder (or beef)
1 tsp. garlic powder
1/2 tsp. black pepper
6-8 whole pepperoncini peppers, whole
4 Tbsp. unsalted butter, cut into pieces
1/2 medium white onion, sliced
1/2 cup chicken bone broth

Instructions

Place the chicken into the bottom of the slow cooker base. Pour the pepperoncini brine over the top of the chicken. Sprinkle the ranch seasoning mix over the top, coating well. Then add the onion powder, chicken bouillon, garlic powder and black pepper.
Arrange the sliced onions around the chicken. Add the pepperoncini and butter pieces around and over the chicken. Pour the chicken broth around the chicken, being careful not to wash off the seasoning.
Close the slow cooker with the lid and secure. Cook on high for 4-5 hours or on low for 6-7 hours. The chicken will be very tender and fall apart easily.
Turn the slow cooker to the warm setting. Remove the pepperoncini and shred the chicken using forks. Mix the onions into the chicken so everything is well combined. Add the pepperoncini back in and allow the chicken to re-absorb the juices for about 10 minutes.
Serve the chicken over mashed potatoes or rice, making sure to spoon any extra sauce over the top. You can also sprinkle some fresh chopped parsley over the top.

Notes

Serve over rice or noodles.
Substitute with chicken thighs for added flavor.
Nutritional information is an estimate and will vary with substitutions.

Nutrition