Description
Crockpot Mississippi Chicken Tacos are a flavorful and easy-to-make dish that combines tender shredded chicken with zesty seasonings, perfect for taco night.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5–6 pepperoncini peppers
- Taco shells
- Shredded cheese (optional)
- Lettuce (optional)
- Tomatoes (optional)
- Avocado (optional)
Instructions
- Place the chicken breasts in the crockpot.
- Sprinkle the ranch dressing mix and au jus gravy mix over the chicken.
- Add the unsalted butter on top of the seasonings.
- Place the pepperoncini peppers on top of the butter.
- Cover and cook on low for 6-8 hours or until the chicken is tender and easily shredded.
- Once cooked, shred the chicken with two forks and mix it with the juices in the crockpot.
- Serve the shredded chicken in taco shells and top with your choice of shredded cheese, lettuce, tomatoes, and avocado.
Notes
- For a spicier kick, add more pepperoncini peppers.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Crockpot Mississippi Chicken Tacos, easy tacos, shredded chicken tacos, slow cooker recipes