Ingredients:

  • 2-3 lbs boneless, skinless chicken breasts
  • 1 packet (1 oz / 28g) Ranch dressing mix
  • 1 packet (1 oz / 28g) au jus gravy mix
  • 1/2 cup jarred pepperoncini peppers, with 1/4 cup juice reserved
  • 4 tablespoons unsalted butter, cut into pats

Instructions:

  1. Place chicken breasts in the slow cooker or Instant Pot.
  2. Sprinkle Ranch dressing mix and au jus gravy mix over the chicken.
  3. Add the pepperoncini peppers and reserved juice.
  4. Distribute butter pats evenly over the top.
  5. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until chicken is easily shredded with a fork (Slow Cooker). Cover, seal the lid, and cook on high pressure for 25-30 minutes (Instant Pot). Allow for a 10-15 minute natural pressure release.
  6. Remove chicken from the slow cooker/Instant Pot and shred with two forks or in a stand mixer with the paddle attachment.
  7. Return the shredded chicken to the slow cooker/Instant Pot and toss to coat in the sauce. Simmer for another 15-20 minutes (slow cooker on low or Instant Pot on 'Keep Warm' setting) for the flavors to meld.
  8. Serve hot on buns, sliders, mashed potatoes, or your favorite side. Enjoy your Mississippi Chicken!