Description
Rich, tangy, slow-cooked chicken with pepperoncini, ranch, and butter—perfect for easy dinners or meal prep.
Ingredients
Scale
- 2–3 lbs chicken breasts or thighs
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 2–3 tablespoons butter
- 6–8 whole pepperoncini peppers
- Optional: splash of pepperoncini juice
- Optional: chopped potatoes and carrots
Instructions
- Prepare the Chicken: Place chicken (breasts or thighs) into the crockpot.
- Add Seasoning: Sprinkle ranch and au jus gravy mix evenly over the top.
- Add Butter: Place butter on top of the seasoned chicken.
- Add Peppers: Add pepperoncini peppers and a splash of juice if desired.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Shred and Mix: Shred chicken with forks and stir into the sauce before serving.
Notes
- For dairy-free: replace butter with olive oil.
- Use low-sodium mixes for heart-friendly version.
- Store up to 4 days in fridge or freeze for 3 months.
- Add cream cheese at the end for a creamier version.
- Consult your doctor if on a post-op or low-sodium diet.
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 105mg
Keywords: Mississippi Chicken Crock Pot