Mississippi Chicken: A savory and tangy chicken dish that's sure to impress, featuring tender chicken breasts cooked with bold flavors.

Ingredients List

• 2 pounds skinless, boneless chicken breasts

• 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch)

• 1 cup sliced and drained pepperoncini peppers

• 1/4 cup pepper juice (from jar of pepperoncini peppers)

• 4 tablespoons unsalted butter, sliced

• 1/2 cup water

Cooking Instructions

Start by gathering all the required ingredients. Preheat the oven to 350°F (175°C).

Coat the chicken with a generous amount of ranch seasoning mix, then arrange it at the bottom of a medium-sized Dutch oven.

Add the pepperoncini peppers and 1/4 cup of the reserved pepper juice. Top with slices of butter, then pour in 1/2 cup of water. Cover the Dutch oven with a tightly fitting lid and bake in the preheated oven for 1 to 1 hour 15 minutes, or until the chicken is tender enough to shred with a fork. The chicken’s internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.

Allow the chicken to rest for 5 minutes before shredding it using two forks.

Slow Cooker Method:

Season the chicken with ranch seasoning mix and place it in the bottom of a 6-quart slow cooker. Add the pepperoncini peppers and 1/4 cup of the reserved pepper juice. Top with butter and pour in 1/2 cup of water. Cover the slow cooker and cook the chicken on LOW for 6 hours or on HIGH for 4 hours, until it is fork-tender. Check the internal temperature with an instant-read thermometer, which should read 165°F (74°C). Let the chicken rest for 5 minutes, then shred it using two forks.

Nutritional Information (per serving)