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.
Use a meat thermometer. Check the internal temperature of the chicken breasts to make sure that they are cooked to a safe temperature (165°F).
Use similarly sized chicken breasts. Make sure each chicken breast is around the same size and thickness so that they all cook evenly.
Check the pressure release. When using the pressure cooker, it is really important to let the pressure release on its own. Don’t rush the process and do a manual release, or your chicken may be tough!
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
