To the slow cooker, add chicken, onion if using, and pepperoncini juice. Sprinkle with dressing mix, gravy mix, and peppers. Top with butter.
Cook on low for 6-8 hours or high for 3-4 hours, or until chicken is fork tender*.
Remove chicken and pepperoncini from the slow cooker.
Shred chicken** using shredding tongs or two forks.
Mix shredded chicken with the juices (or optional gravy) in the slow cooker. Serve chicken and pepperoncini peppers with mashed potatoes, egg noodles, or rice.
Optional Gravy: To make a thicker gravy, mix cornstarch and water to create a slurry. Stir the slurry into the juices in the slow cooker, cover, and turn to high. Cook for 5-10 minutes, or until slightly thickened then add in shredded chicken.
Notes
*If chicken is not fork tender upon checking, cook for another 30 minutes and check again.**Chicken breasts can also be served whole if preferred. Serve with a gravy made from the juices (additional broth not needed). In a small dish, mix together 1-2 Tablespoons cornstarch and 2 Tablespoons water. Stir into the juices in the slow cooker, cover, and turn to high. Cook for 5-10 minutes, or until slightly thickened.
Grease bottom of slow cooker if desired. We found it was not needed.
Instant Pot Mississippi ChickenIngredients, in addition to above:
1 Tablespoon oil
½ cup chicken broth, low or no sodium preferred
¼ cup butter (rather than ½ cup)
Optional Gravy:
2 Tablespoons cornstarch
2 Tablespoons water
Instructions:
Preheat Instant Pot on Saute.
Add oil and onion if using, and sautee for 2-3 minutes. Add pepperoncini juice and stir, scraping up all bits with a wooden spoon or spatula. Add broth then the chicken. Sprinkle chicken with dressing mix, gravy mix, and peppers. Top with butter.
Secure the lid of the Instant Pot and set on manual high for 10 minutes (or 15 for frozen breasts). After cooking is complete, natural release for 10 minutes, then release pressure.
Remove peppers and chicken from the Instant Pot. Shred chicken using shredding tongs or two forks.
Make optional gravy to serve with chicken, or add juices, a bit at a time, to chicken until moistened. Serve chicken and peppers with mashed potatoes, egg noodles, or rice.
To Make Optional Gravy:
Turn Instant Pot to saute and bring liquid to a boil. Meanwhile, mix cornstarch and water slurry together and set aside.
Once liquid is boiling, stir slurry and add about half to the liquid, stirring to thicken. Add more slurry until gravy reaches desired consistency. Boil for 1-2 minutes and serve with chicken and peppers.