This recipe is bound to have you going back for seconds and thirds.
Dinners should never be complicated, and Brandie from The Country Cook shared how that’s so with this recipe for what she calls Crock-Pot Mississippi Chicken!
“This recipe really works well with just about any kind of meat you can think of,” Brandie wrote on her blog post for the recipe. “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.”
This shredded chicken is great on its own but also great in sandwiches, with potatoes, or even served over pasta.
To make it, Brandie only used four ingredients: gravy mix, ranch dressing mix, butter, and pepperoncinis.
The recipe is so simple, you’ll never need to look at it again once reading it one time.
She started the recipe by placing her frozen, boneless chicken breasts in the bottom of the slow cooker.
Over the top, Brandie added both of the seasoning packages. One was an au jus gravy mix and the other was a ranch dressing mix.
Then, over the top of the seasoned meat, she added an entire stick of butter.
There’s no need for you to melt it or cut it up first -- the Crock-Pot will do all the work for you.
Finally, along with all the other ingredients, Brandie also dropped some pepperoncinis into the slow cooker along with everything else.
Then the whole thing was covered and left to cook for a few hours.
“Pop it all into your slow cooker and set it on low and go to work and then come home and it’s ready,” Brandie wrote. “It won’t be burned or dry at all.”
To finish it off, Brandie took of the lid and shredded the chicken in its own juices.
Her family served theirs on some sandwich rolls with mayonnaise and cheese for a yummy and easy dinner, but there are so many different options to choose from.
Find the full delicious recipe here.