Mississippi Chicken

Prep Time: Cool Time: Stand Time: 5 mins 1 hrs 30 mins 5 mins

Total Time: Servings: 1 hrs 40 mins 4

Ingredients

• 2 pounds skinless, boneless chicken breasts

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

• 1 (16 ounce) jar sliced pepperoncini peppers, drained

• 4 tablespoons unsalted butter, slice

Directions

1. Gather ingredients, and preheat the oven to 350 degrees F (175 degrees C).

2. Season chicken with ranch seasoning mix; place in bottom of large Dutch oven.

3. Place pepperoncini peppers, butter, and 1/2 cup reserved pepper juice over chicken. Cover, and bake in preheated oven until chicken is fork tender, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

4. Let stand 5 minutes. Shred chicken using two forks.

Cook's Note:

If you want to use your slow cooker, season chicken with ranch seasoning mix and place in the bottom of 6-qt. slow cooker. Place pepperoncini peppers, butter, and 1/2 cup reserved pepper juice over chicken. Cover, and cook until chicken is fork-tender on LOW for 6 to 7 hours or on HIGH for 4 hours. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Let stand 5 minutes. Shred chicken using two forks.