Mississippi Chicken

This slow cooker shredded chicken comes out flavorful and juicy every time. Serve over mashed potatoes or egg noodles or turn it into a sandwich and top with some cheese.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix: Start with a 6 quart slow cooker and 3 pounds of chicken breast. You could use thighs, if you prefer dark meat.

Step 2

Add the chicken to the slow cooker and then top it off with the dry blend ingredients (makes a gluten free au jus substitute.)

Step 3

Add in a packet of ranch seasoning mix, sprinkling it on the chicken.

Step 4

Dump the pepperoncini, juice and all, right over the chicken. These peppers are only mildly spicy and they definitely lose most of their heat as they cook with the chicken. (Use whole pepperoncini peppers if you’d like to remove them before serving. Otherwise, use sliced pepperoncini and just shred them right up with the chicken before serving.)

Step 5

Place the full stick of butter right on top of the chicken.

Step 6

Slow Cook & Shred: I literally just add all of these things to the slow cooker with the butter right on top. You don’t even have to stir.

Step 7

Cover this up and cook on high for 3 hours or low for 6-8 hours. The chicken is done when it easily shreds apart with a fork.

Step 8

Serve: After shredding, stir well to coat the chicken in the juices from the slow cooker.

Step 9

Serve your crockpot Mississippi chicken over some homemade mashed cauliflower, keto noodles/zoodles, riced cauliflower, on a gluten free/keto sandwich bun, or on a gluten free/keto wrap.

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