Mississippi Crockpot Chicken (Print Version)

Succulent slow-cooked chicken with ranch, au jus, and peperoncini that practically falls apart with minimal prep time.

# Ingredients:

01 - 3 pounds boneless, skinless chicken breasts
02 - 1 packet au jus gravy mix
03 - 1 packet ranch dressing mix
04 - ½ cup (1 stick) salted butter
05 - 6 peperoncini peppers

# Steps to Follow:

01 - Add the chicken breasts to the bottom of the slow cooker.
02 - Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken.
03 - Place the stick of butter on top of the chicken.
04 - Arrange the 6 peperoncini peppers around the butter.
05 - Cover and cook on LOW for 6–8 hours, or until the chicken is fork-tender.
06 - Shred the chicken directly in the slow cooker, mixing it with the sauce before serving.

# Additional Notes:

01 - Feel free to substitute chicken thighs (and consider cutting the butter in half).
02 - No extra liquid is needed; the chicken will release its own juices.
03 - Store leftovers in an airtight container for up to 3 days in the refrigerator.

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