Mississippi Chicken
This juicy Mississippi chicken is an easy crock pot recipe with tender chicken shredded in zesty pepperoncini ranch sauce. Make it with 5 ingredients!
Servings: 8 servings
Equipment
Ingredients
- 2½ pounds boneless, skinless chicken thighs
- 1 ounce ranch seasoning from one packet
- 1 ounce onion soup mix from one packet
- 16 ounces jar of pepperoncini juices included
- 4 tablespoons unsalted butter sliced
Instructions
- Load the slow cooker. Add the chicken, ranch mix, onion soup mix, and pepperoncini (plus juices) to the basin of a crockpot. Give everything a stir and arrange the slices of butter over the chicken.
- Cook. Cook on Low for 7 hours or on High for 4 hours.
- Shred. Shred the chicken inside the crockpot using two forks or shredder claws to pull the meat apart.
- Serve. Serve your Mississippi chicken warm over mashed potatoes or cooked white rice.
Nutrition
Calories: 189kcal | Carbohydrates: 4g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 677mg | Potassium: 373mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
