I hope you enjoy this easy dinner recipe in the Crockpot. It’s a perfect recipe for busy weeknights and you will have plenty of leftovers.
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* Ingredients:
3 boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1 stick of butter
Peperoncini peppers
* Directions:
Add chicken breasts to the bottom of the slow cooker.
Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Top with stick of butter and peperoncini peppers. Cover and cook on low for 6-8 hours.
When it’s ready, shred the chicken and serve.
** We enjoyed our Crockpot Mississippi Chicken on Tortillas, Brioche Buns, and even by itself. Add some cheese make the recipe even tastier. This would also be delicious served over rice.
Thanks to my sweet friend Jessica O’Donohue for raving about this recipe for years. I finally decided to cook it!
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