Tender Slow Cooker Mississippi Chicken
This easy Crock Pot Mississippi Chicken recipe is made with bone-in chicken breasts that are tossed in the slow cooker, ranch seasoning, pepperoncini peppers, and butter to make a delicious low-carb meal for busy nights.
Servings: 4
Calories: 540kcal
Ingredients
- 4 Bone-in Split Chicken Breasts (with skin)
- 1 Stick Butter
- 1 oz. Package Store-Bought Ranch Seasoning
- OR 1 oz. Ranch Seasoning Mix Packet or Homemade
- 2 Cups Chicken Broth
- 8 Whole Pepperoncini Peppers, from the jar (mild or hot) Reserve 2 Tbsp Juice From Jar
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Instructions
- Rinse the chicken pieces under cold water and pat them dry with paper towels. Sprinkle salt and pepper on both sides of each piece of chicken. This adds flavor to the meat.
- Heat a skillet (a frying pan with raised edges) over medium-high heat. Add 2 tablespoons of butter to the skillet. Once it's melted and bubbling, carefully place the chicken in the skillet. Cook the chicken for a few minutes on each side until they turn golden brown. This helps to lock in the juices and adds a nice flavor.
- Once browned, remove the chicken from the skillet and place it in the slow cooker. Pour any remaining juices and fat from the skillet into the slow cooker with the chicken. This adds extra flavor to the dish.
- Add some pepperoncini peppers and a bit of the juice from the jar into the slow cooker. Sprinkle a packet of ranch dressing mix (or homemade ranch seasoning) over the chicken. Add the rest of the butter and pour in enough chicken broth to cover the chicken pieces.
- Cover the slow cooker with its lid. Set the cooker to high heat for 4 hours or low heat for 7 hours. Cooking it slowly allows the flavors to meld together and the chicken to become tender.
- Once the cooking time is up, carefully open the slow cooker. Use two forks to shred the chicken directly in the slow cooker. It should be tender enough to pull apart easily. Remove any bones or unwanted parts from the shredded chicken.
- Keep the shredded chicken in the slow cooker on the 'warm' setting until you're ready to serve.
Video
Notes
This recipe makes 4 larger servings of chicken. I divide the chicken evenly into 4 servings. It could easily feed 6 depending on the size of your appetite.
Insant Pot Instructions
- Press the "Sauté" button on the Instant Pot. Once hot, add the bone-in chicken in a single layer. Cook for 5 minutes until browned on all sides.
- Pour in the chicken broth and scrape up any browned bits on the bottom of the pot.
- Top the chicken with the butter and pepperoncini peppers.
- Sprinkle the dry ranch seasoning evenly over everything.
- Secure the lid and set the vent to "Sealing." Select "Manual" and adjust the time to 15 minutes.
- Allow a natural 10-minute pressure release, then switch the vent to "Venting" to release the remaining steam.
- Open pot and check that chicken is cooked through. Serve piping hot with flavorful broth for extra satisfaction.
Nutrition
Calories: 540kcal | Carbohydrates: 5g | Protein: 39g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 176mg | Sodium: 1568mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg