This is a recipe that a friend told me about, saying “you’ve gotta try Mississippi Chicken” – she was right! Its one of those oh-so-easy meals thanks to a trusty crockpot, a couple of seasoning packets (au jus and ranch dressing) and butter.

The author at thecountrycook.net, uses boneless skinless chicken breasts. I also made them with boneless, skinless thighs and had great results so don’t get too hung up on specific cuts of meat. As long as it’s boneless and skinless, you will be fine.

The recipe calls for peperoncini peppers, the whole kind, but the first time I tried it I only had deli-sliced ones and they worked great. It’s also a way to ensure you get some of the peppers in every serving.

In theory, the peppers should produce a little bit of tang, but I think it gets lost in the cooking process. A way to bump this up would be to add some of the juice from the peperoncini jar before cooking, or just serve with additional peppers (which I did). Either way, you can’t go wrong.

What truly carries this recipe is the butter. Chicken can get pretty dry, but not when you add a stick of butter to the crockpot!

The butter eliminates the need for any additional liquid for the mix. And for anyone following the keto diet, it provides a good dose of fat for your macro counts!

After slow-cooking all day, your reward is a supply of shredded chicken, which can be served a variety of ways. Keto dieters will want to eat as-is with maybe a side salad or other diet-friendly dish.

But I have to admit, I like it even better served with a carb.

Brown rice works well.

And my favorite? A hoagie roll.

Mississippi Chicken. So yummy!

Print Recipe

5 from 6 votes

Mississippi Chicken

delicious!

Prep Time5 mins

Cook Time6 hrs

Total Time6 hrs 5 mins

Course: Main Course

Cuisine: American

Servings: 6

Calories: 373kcal

Author: Sula

Ingredients

• 3 lb chicken boneless and skinless breasts or thighs
• 1 packet au jus gravy mix
• 1 packet ranch dressing mix
• ½ cup butter one stick
• 6 peperoncini peppers or ¼ cup deli-sliced

Instructions

• Add chicken to the slow cooker.
• Sprinkle au jus and ranch mix over the chicken.
• Top with the whole stick of butter and the peppers.
• Cover and cook on low for 6-8 hours.
• When the cooking time is up, take two forks and shred the chicken. It will be very tender and pull apart easily.

Notes

Serve with brown rice or hard rolls. This is also keto-friendly if eaten as-is.

Nutrition

Calories: 373kcal | Carbohydrates: 1g | Protein: 21g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 226mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.