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An incredibly easy crockpot chicken dish that turns basic pantry staples into a juicy, flavorful family dinner with minimal effort.
Key Components:
- Chicken breasts: Grab the boneless skinless kind
- Au jus packet: Makes the savory base
- Ranch seasoning: Gives zippy taste
- Butter: Adds creaminess
- Pepperoncini: Brings mild zing
- Onion: Creates flavor foundation
Step-by-Step Guide:
- Stack Everything Up
- Coat slow cooker with nonstick spray
- Scatter onion slices first
- Lay chicken pieces on onions
- Dust with dry mixes
- Top with butter chunks and peppers
- Get Moisture Right
- Add the pepper jar juice
- Skip any extra water
- Make sure contents are coated
- Put lid on tightly
- Let It Cook
- High setting takes 4-5 hours
- Low setting needs 6-7 hours
- Test by poking chicken
- Pull apart with forks if wanted
- Ways To Eat It
- Enjoy chicken pieces whole with sides
- Tear up for stuffing buns
- Pile on top of rice
- Drizzle with extra pan juices
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Keeping Leftovers:
Stays good in the fridge for 3 days. Can go in the freezer for up to 3 months.
Good Sidekicks:
Goes great with creamy mashed potatoes or fluffy rice plus some veggies.
Pro Tricks:
- Put ingredients in the right order
- Keep extra water out
- Start checking before time's up
- Give it a few minutes after cooking
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I've learned from many crockpot dinners that getting the layers right and not rushing makes all the difference for tender, tasty chicken.
Common Recipe Questions
- → Why is it called Mississippi chicken?
- It’s inspired by a Mississippi roast recipe but uses chicken instead.
- → Is it too spicy?
- Cut back on pepperoncini if you want a milder flavor.
- → What are good sides for this?
- Serve with rice, mashed potatoes, or fresh bread.
- → Can I substitute chicken thighs?
- Sure! Boneless thighs cook beautifully in this dish.
- → Does it freeze well?
- Yes, freeze leftovers for up to 3 months. Thaw overnight before reheating.