Ingredients:

  • lbs boneless, skinless chicken breasts or thighs
  • slices bacon, chopped into small lardons
  • packet (1 oz) Dry Ranch Seasoning Mix
  • packet (1 oz) Au Jus Gravy Mix
  • stick (8 Tbsp) Unsalted Butter, cut into 8 pats
  • /2 cup jarred Pepperoncini Peppers, sliced
  • Tbsp pepperoncini brine/juice

Instructions:

  1. Pat the chicken breasts or thighs dry thoroughly. Lay them evenly in the bottom of the slow cooker insert.
  2. Sprinkle the entire packet of Ranch seasoning mix and the entire packet of Au Jus/Onion Gravy mix evenly over the chicken.
  3. Scatter the chopped bacon evenly over the top. Slice the pepperoncini peppers and distribute them across the chicken. Place the 8 pats of butter strategically over the entire top surface.
  4. Carefully pour the 2 tablespoons of pepperoncini brine/juice over the mixture. Do not add any extra water or stock.
  5. Cover the cooker. Cook on Low for 3–4 hours or on High for 1.5–2 hours, until the chicken is fork-tender. (If using an Instant Pot, cook on High Pressure for 12 minutes, followed by a Natural Pressure Release for 10 minutes.)
  6. Remove the chicken pieces and shred them using two forks. Return the shredded meat to the slow cooker and toss thoroughly with the accumulated sauce until every bit is coated.
  7. Let the shredded Mississippi Chicken sit in the sauce for 10–15 minutes on the 'Keep Warm' setting to allow maximum flavour absorption before serving over mashed potatoes or rice.