After I shared the recipe for Crock Pot Mississippi Pot Roast earlier last year, I got a lot of folks asking about making it with chicken. This recipe really works well with just about any kind of meat you can think of. What I love most is it is a true crock pot recipe. And by that I mean you can literally fix it and forget it. Pop it all into your slow cooker and set it on low and go to work and then come home and it’s ready. It won’t be burned or dry at all.
My friend Cris over at Recipes that Crock makes this with chicken thighs and she loves it with that cut of meat. Chicken thighs can be a very affordable option too. And with using the chicken thighs she also cuts the butter in half. I like using frozen chicken breasts with these all-day recipes. Again, it’s more affordable than fresh chicken breasts and they hold up really well to the longer cooking time. Plus, I seem to always have them in my freezer. They cook up great without any kind of thawing at all.
Our favorite way to serve this is on a bun. We slather some mayonnaise on it and add some provolone cheese and let it get all nice and melty. Mmmmm. But you can really do much more with it. You could serve it with some mashed potatoes or egg noodles. You can’t go wrong.
3 lbs. boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1 stick (1/2 cup) salted butter
6-8 peperoncini peppers
Cook’s Notes: I am using frozen breasts here. This is a 3 lb. bag and works perfect if you need to let this hang out for 8 or more hours until you get home from work and it’s also a bit cheaper than it’s fresh counterpart.
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. Then, top with stick of butter.
Cover and cook on low for 6-8 hours.
The chicken will produce its own juices so you don’t have to add any other liquid to this.
When it’s ready, take a couple of forks and shred the chicken. It will be very tender.