Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 ounce) Ranch dressing mix
- 1 packet (1 ounce) Au Jus gravy mix
- 1/2 cup (1 stick) unsalted butter, cut into pats
- 1/4 cup pepperoncini peppers, stems removed
- 1/4 cup pepperoncini juice from the jar
- Slider buns
- Optional: Provolone cheese slices
Instructions
- Step 1: Place the chicken breasts in the bottom of the crock pot.
- Step 2: Sprinkle the Ranch dressing mix and Au Jus gravy mix evenly over the chicken.
- Step 3: Distribute the pats of butter evenly over the seasoning.
- Step 4: Add the pepperoncini peppers and the pepperoncini juice to the crock pot.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
- Step 6: Shred the chicken directly in the crock pot with two forks. Serve on slider buns, topped with provolone cheese if desired.
Notes
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of chicken broth to the shredded chicken and microwave in 30-second intervals until warmed through.
- For a tangy twist, try topping your Mississippi chicken sliders with a dollop of creamy coleslaw.
- For extra flavor, sear the chicken breasts in a hot skillet before adding them to the crock pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American