Description
This Mississippi Chicken and Potatoes recipe is a delicious, easy-to-make dish that cooks to perfection in the slow cooker. Tender chicken breasts, flavorful ranch seasoning, and tangy pepperoncini peppers combine with baby potatoes for a hearty and satisfying meal.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter, sliced
- 6-8 pepperoncini peppers
- 1 tablespoon pepperoncini juice
For the Potatoes:
- 1½ pounds baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Place halved baby potatoes in the slow cooker, drizzle with olive oil, season with salt and pepper.
- Layer Chicken: Arrange chicken breasts on top of potatoes.
- Season: Sprinkle ranch seasoning and au jus gravy mix over the chicken.
- Add Flavor: Place butter slices, pepperoncini peppers, and juice on top.
- Cook: Cover and cook on low for 6-7 hours or high for 3½-4 hours.
- Shred Chicken: Optionally shred chicken before serving, mixing with potatoes and juices.
Notes
- You can use chicken thighs for a juicier result.
- Include carrots or green beans for additional veggies.
- Adjust spice level by increasing or decreasing pepperoncini.
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 2g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg
