Sprinkle on the ranch dressing mix and chicken gravy mix over the chicken.
Add the sliced butter on top of the chicken.
Pour the pepperoncini juice around the chicken.
Place the pepperoncini peppers on and around the chicken.
Cover the slow cooker and cook on LOW heat for 6-8 hours or HIGH heat for 4 hours, until the chicken is tender and fully cooked.
Once cooked, use two forks to shred the chicken into bite-sized pieces.
Serve the shredded chicken with the flavorful sauce from the slow cooker. Enjoy!
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Notes
This recipe can easily be doubled or halved to adjust the serving size.
Adjust the amount of pepperoncini peppers according to your preference for spiciness.
Use boneless, skinless chicken thighs or chicken breasts for this recipe. Both work well and result in tender, flavorful chicken.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the slow cooker during the last 30 minutes of cooking. This will help thicken the sauce.
To enhance the flavor, you can sprinkle some dried herbs such as thyme or rosemary into the slow cooker along with the other ingredients.
Serve the Slow Cooker Mississippi Chicken over rice, mashed potatoes, or inside sandwiches for a delicious meal
Mississippi chicken is excellent leftover; it only gets better. Store your leftovers in a ziplock bag or Tupperware in the fridge for up to three days or freezer for up to three months.