# What You Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Seasonings
02 - 1 oz ranch seasoning mix
03 - 1 oz au jus gravy mix
04 - 8 whole pepperoncini peppers
05 - 1/4 cup pepperoncini juice
06 - 4 tbsp unsalted butter
→ Rice
07 - 2 cups uncooked white or brown rice
08 - 4 cups water or chicken broth
→ Garnishes
09 - Fresh chopped parsley, optional
10 - Sliced green onions, optional
# Directions:
01 - Place chicken breasts or thighs in the bottom of the crockpot.
02 - Sprinkle ranch seasoning and au jus mix evenly over the chicken.
03 - Place pepperoncini peppers on top of chicken, then pour in pepperoncini juice.
04 - Place butter on top of chicken and seasonings.
05 - Cover and cook on high for 4 hours or on low for 7 hours until chicken is tender and easily shredded.
06 - While chicken is cooking, prepare rice according to package instructions using water or chicken broth.
07 - Once chicken is cooked, shred it directly in the crockpot using two forks and stir well to combine with juices.
08 - Divide cooked rice into four meal prep bowls and top each with shredded Mississippi chicken and cooking juices.
09 - Garnish with fresh parsley or green onions if desired.
10 - Let cool before sealing and refrigerating for meal prep storage.
