Crockpot Mississippi Chicken
When you want a foolproof dinner, this Mississippi Chicken recipe delivers every time. It’s always a hit! It's great for weeknight meals, potlucks or even frozen for a future busy night.
Servings: 6 servings
Calories: 276kcal
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- ⅓ cup ghee or butter
- 2 tablespoons ranch seasoning
- 1 teaspoon chicken boullion
- 8-10 pieces pepperoncini or banana peppers for milder heat
- ½ cup liquid from pepperoncini jar
Instructions
- Add the chicken, pepperoncini, pepperoncini liquid, ranch seasoning, butter (or ghee) and bouillon to the slow cooker.
- Cook on the Low heat setting for 5-6 hours, or on High heat for 3-3.5 hours. Remove the lid and use two forks to shred the chicken into bite sized pieces.
Video
Notes
To store leftovers: Allow the shredded chicken to cool. Transfer it to an airtight container or zip top bag, and store in the refrigerator. Use with 3-4 days, per USDA guidelines.
To freeze for later: Transfer the shredded chicken to a freezer friendly zip top bag (or any freezer-safe airtight container). Squeeze as much air as you can out of the bag, press the mixture flat in the bag and set in the freezer. For best taste, defrost and use within 4 months, per USDA guidelines.
Nutrition
Serving: 0.33lb | Calories: 276kcal | Carbohydrates: 1g | Protein: 33g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 315mg | Potassium: 570mg | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
