This easy and accessible Chicken Mississippi Pot Roast is made in a slow cooker for tender, flavorful, and shreddable chicken. It's a delicious spin on the classic pot roast, perfect for a simple weeknight meal.
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Place the chicken breasts in the bottom of a slow cooker.
Season the chicken with garlic powder, onion powder, and smoked paprika.
Sprinkle the ranch seasoning packet and au jus gravy mix evenly over the chicken.
Add the pepperoncini peppers and pour the pepperoncini juice over the top.
Place the stick of butter on top of the chicken and seasonings.
Pour the low-sodium chicken broth or water around the chicken.
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
Once cooked, shred the chicken directly in the slow cooker using two forks or tongs. Stir to combine with the sauce.
Serve warm as desired.
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