The crockpot makes easy work of this tasty Mississippi Chicken, a lighter version of the classic pot roast recipe.
chicken breasts - butter pepperoncini - ranch seasoning au jus mix
Add the chicken to the slow cooker. Sprinkle on the au jus mix, and ranch seasoning, then top with butter and pepperoncini.
Cook on LOW for 3 hours, or on HIGH for 1.5 or 2 hours.
When the chicken is ready, check for doneness by inserting the thermometer in the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
Let the chicken rest for 5 minutes, then shred it while it's still warm using a hand mixer, 2 forks, or your hands. Serve over mashed potatoes, pasta, or rice.