Mississippi Chicken Crockpot (Print Version)

# Ingredients:

→ Main Ingredients

01 - 6 peperoncini peppers
02 - 1 packet ranch dressing mix
03 - ½ cup salted butter (1 stick)
04 - 1 packet au jus gravy mix
05 - 3 pounds chicken breasts, boneless and skinless

# Instructions:

01 - Put the chicken breasts in the crockpot, laying them flat at the bottom.
02 - Sprinkle the ranch dressing mix and au jus gravy mix all over the chicken.
03 - Lay the butter on top of the chicken and toss in the peperoncini peppers.
04 - Cover it up and let it cook on low heat for 6 to 8 hours.
05 - Use two forks to pull the meat apart, then stir it into the juices.
06 - Serve warm over rice, noodles, or mashed potatoes.

# Notes:

01 - Try low-sodium mixes to make it a healthier choice.
02 - Add some peperoncini juice for more zing.
03 - Leftovers can be kept in the fridge for 4 days or frozen for 3 months.

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