Crock Pot Mississippi Chicken

Ingredients:

3 lbs. boneless, skinless chicken breasts

1 packet au jus gravy mix

1 packet ranch dressing mix

1 stick (1/2 cup) salted butter

6-8 peperoncini peppers

Cook’s Notes: I am using frozen breasts here. This is a 3 lb. bag and works perfect if you need to let this hang out for 8 or more hours until you get home from work and it’s also a bit cheaper than it’s fresh counterpart.

Directions:

Add chicken breasts to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter.

Cover and cook on low for 6-8 hours.

The chicken will produce its own juices so you don’t have to add any other liquid to this.

When it’s ready, take a couple of forks and shred the chicken. It will be very tender.

Then serve it up however you prefer. We served it up on some sub rolls here.