Slow Cooker Mississippi Chicken
2- 3 lbs Boneless Chicken Breasts
(if you substitute thighs don’t use the butter)
1 Packet Au Jus Gravy Mix (can substitute onion soup mix)
1 Packet Ranch Seasoning
3 Tbsp Butter – cut in cubes
6 – 8 Pepperoncini Peppers +
a drizzle of juice
Add chicken to slow cooker.
Sprinkle the ranch seasoning & au jus gravy mix.
Top with butter & pepperoncini peppers & drizzle on a little juice
from the peppers.
Cover & cook on low for 4 – 5 hours or on high for 2 – 3 hours
Internal chicken temp should reach 165 F
Shred chicken with 2 forks.
Serve on top of rice, mashed potatoes or noodles.
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