Mississippi Chicken

4 chicken breasts

4 to 6 tbsp butter

1 oz Ranch Seasoning

2 cups chicken broth

8 whole pepperoncini peppers

2 tbsp juice from pepperoncini

½ tsp salt

½ tsp pepper

subheading: How to Make Mississippi Chicken in the Slow Cooker:

Season chicken on each side.

In a skillet, add 2 tbsp butter and sear chicken on both sides until brown.

Remove chicken and add to a slow cooker. Pour in any leftover juices and fat from the pan.

Add peppers, the juice, a packet of ranch dressing mix, the rest of your butter, and the chicken broth.

Cover and cook on high for 4 hours or low for 7 hours.

When done, shred the chicken.

subheading: How to Make Mississippi Chicken in the Instant Pot:

Follow instructions 1 to 4 above

Lock the lid and turn the valve to sealing. Select high pressure for 30 minutes.

Shred and serve.

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