Crock Pot Mississippi Chicken Recipe

Instructions

• Add chopped onions to the bottom of the slow cooker. Place the chicken breasts or chicken thighs on the onions. Sprinkle au jus and ranch seasoning over chicken.Add butter and pepperoncini

and add 1/2 cup pepper brine.

• Cover and cook on low heat for 6-8 hours or on high heat for 4-5 hours until it crumbles very easily. Using two forks, shred the chicken directly into the casserole dish. Serve over mashed

potatoes, rice or egg noodles.

Notes

• Use boneless, skinless chicken breasts or chicken thighs.• Ranch seasoning can be found in the salad dressing aisle of your local grocery store. I like the Hidden Valley brand. You can find the dry

au jus sauce mix in the same aisle as the dry chili mixes and dry sauce mixes.

• Add 10-12 pepperoncini peppers to the pot along with about 1/2 cup of pepper brine.

• Cut the butter into quarters so it starts a little quicker in the casserole.• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stove or in the

microwave at reduced power.

• To freeze, let it cool completely. Then freeze in a sturdy freezer container or a resealable freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove over low heat or

in the microwave on reduced power.

Nutrition

Calories: 382 kcal Carbohydrates: 6 g Protein: 35 g Fat: 24 g Saturated Fat: 12 gPolyunsaturated fats: 2 g Monounsaturated fats: 7 g Trans fats: 1 g Cholesterol: 147 mg Sodium: 705 mgPotassium:

657 mg Fiber: 1 g Sugar: 1 g Vitamin A: 575 IU Vitamin C: 17 mgCalcium: 20 mg Hierro: 1 mg

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