Mississippi Chicken

With just four ingredients, you can easily prepare juicy, acidic shredded chicken for Mississippi chicken, which tastes great on its own or served over rice or mashed potatoes. If you’d rather, you may prepare this in a slow cooker.

Ingredients for Mississippi Chicken

• Two pounds of deboned and skinless chicken breasts
• One package (one ounce) of dry ranch dressing mix (like Hidden Valley Ranch)
• One cup of pepperoncini peppers, cut and drained
• 1/4 cup of pepperoni pepper juice from a jar
• Four tablespoons of sliced unsalted butter
• half a cup of water

Compile the ingredients for Mississippi Chicken

•  Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Put the chicken in the bottom of a medium Dutch oven after coating it with ranch seasoning mix.
• Stir in 1/4 cup of the pepper juice that was set aside, the pepperoncini peppers, and 1/2 cup of water. 
• Cover with sliced butter. Place a tight-fitting lid on top and bake in the preheated oven for one hour to one hour and fifteen minutes, or until the chicken is fork-tender.
• When placed in the center, an instant-read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius).
• Let stand 5 minutes. Shred chicken using two forks.

Slow Cooker Version: 

Put the chicken in the bottom of a 6-quart slow cooker and season it with ranch seasoning mix. Stir in 1/4 cup of the pepper juice that was set aside, the pepperoncini peppers, and 1/2 cup of water. Cover with butter. Cook, covered, on LOW for 6 hours or HIGH for 4 hours, or until chicken is fork-tender. When placed in the center, an instant-read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius). Give it five minutes. Using two forks, shred the chicken