Low Carb Mississippi Chicken
Low Carb Mississippi Chicken is a flavorful, tender dish made with juicy chicken, tangy pepperoncini, ranch seasoning, and butter. This easy, keto-friendly meal is perfect for busy weeknights and pairs well with cauliflower rice or roasted veggies.
Servings: 8 servings
Calories: 247kcal
Ingredients
- 2 pounds chicken breast boneless or skinless
- ½ cup yellow onion finely chopped
- 0.87 ounce chicken gravy mix
- 1 ounce powdered ranch dressing mix
- ½ cup pepperoncini peppers plus ⅓ cup pickling liquid
- ½ cup salt butter
Instructions
- Arrange the chicken in a single layer in a 5- or 6-quart slow cooker.
- Sprinkle the chopped onion, gravy mix, ranch dressing mix, pepperoncini peppers, and pickling liquid evenly over the chicken.
- Cut the butter into small pieces and distribute them on top.
- Cover and cook until the chicken is fork-tender—about 2 hours on high or 4 hours on low.
- Transfer the cooked chicken to a cutting board and shred using two forks.
- Return the shredded chicken to the slow cooker and stir to coat in the sauce.
- Taste and adjust seasoning with salt and pepper if needed. Serve over mashed cauliflower, cauliflower rice, or as a sandwich filling.
Notes
Chef Jenn's Tips
- Swap chicken breasts for boneless, skinless thighs for extra juiciness.
- Love a tangy punch? Add more pickling liquid.
- A hand mixer makes shredding the chicken quick and easy.
- Double the recipe and freeze portions for future meals—store in Souper Cubes for convenience.
Nutrition
Serving: 1cup | Calories: 247kcal | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 490mg | Potassium: 457mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.5mg | Net Carbohydrates: 3g