Get the Recipe: Mississippi Chicken Recipe
This Mississippi Chicken Recipe is perfect for lazy weekends or busy weeknights! Cook the juiciest chicken breasts in the crock pot or Dutch oven.
Ingredients
- 2 tablespoons olive oil
- 1.5 - 2 pounds chicken breast
- 1 1-ounce package dry ranch dressing seasoning, or 2 tablespoons homemade
- 8 ounce jar pepperoncini peppers + 1/4 cup brine
- 4 tablespoons butter
Equipment
Instructions
Stove Top Directions
- Lightly sprinkle each side of the chicken with the ranch. (reserve the rest)
- Heat the oil in a dutch oven over medium heat. Sear the chicken on each side 2-3 minutes until golden brown.
- Sprinkle the remaining ranch seasoning over the chicken. Top with the peppers and brine. Add the butter.
- Cover and reduce the heat to low and allow the chicken to simmer for 25-30 minutes. CHECK REGULARLY and add 1/4 cup of liquid if needed (broth or water).
- When the chicken has cooked through remove from heat and allow to cool 10 minutes. Shred with forks and toss in the sauce.
Slow Cooker Directions
- Add the chicken to the base of a 4-6 quart slow cooker.
- Sprinkle with ranch seasoning, top with peppers, brine and butter.
- Cover and cook on low up to 8 hours or on low up to 4.
- When the chicken has cooked through remove from heat and allow to cool 10 minutes. Shred with forks and toss in the sauce.
Notes
Important Slow Cooker Note: Not all slow cookers are created equal! I have one that simmers gently on low and another that actually boils. If yours runs on the hotter side, you’ll want to shorten the cooking time a bit to avoid overcooking the chicken.
Net carbs per serving: 0.6 g
Serving: 3 ounces (approximately, assuming 2 lbs of chicken), Calories: 234kcal, Carbohydrates: 1.7g, Protein: 26.1g, Fat: 12.4g, Cholesterol: 98mg, Sodium: 383.9mg, Fiber: 1.1g, Sugar: 0.6g
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