Mississippi Chicken Rice Bowls (Print Version)

Savory shredded chicken with zesty pepperoncini and creamy ranch flavors served over tender rice bowls.

# What You'll Need:

→ Protein

01 - 2 pounds boneless, skinless chicken breasts or thighs

→ Seasonings

02 - 1 ounce ranch seasoning mix
03 - 1 ounce au jus gravy mix
04 - 8 whole pepperoncini peppers
05 - 1/4 cup pepperoncini juice
06 - 4 tablespoons unsalted butter

→ Grains

07 - 2 cups uncooked white or brown rice
08 - 4 cups water or chicken broth

→ Garnishes

09 - Fresh chopped parsley
10 - Sliced green onions

# How to Make It:

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 whole pepperoncini peppers on top of the chicken and pour in the pepperoncini juice.
04 - Place butter on top of the chicken and seasonings.
05 - Cover and cook on high for 4 hours or low for 7 hours until chicken is tender and easily shredded.
06 - While chicken cooks, prepare rice according to package instructions using water or chicken broth.
07 - Once cooked, shred chicken 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 and allow to cool before sealing.
10 - Refrigerate for meal prep storage and reheat in microwave as needed.

# Expert Advice:

01 -
  • The crockpot does almost all the work while you live your life, and somehow the chicken comes out impossibly tender and flavorful.
  • Those pepperoncini peppers give you brightness and tang that keeps this from feeling heavy or predictable, like discovering the secret handshake to comfort food.
  • Meal prep becomes genuinely painless because everything stores beautifully and actually tastes better after a day in the fridge.
02 -
  • Leaving the peppers whole means they soften into the background rather than overwhelming every bite, but if you love them, chop them up and stir them through—this is your kitchen, not mine.
  • That cooking liquid is liquid gold for keeping your reheated bowls moist, so don't pour it off even though your instinct might tell you to drain it like you're preparing drained pasta.
03 -
  • Using thighs instead of breasts eliminates the anxiety about dry chicken completely—they're naturally forgiving and get more flavorful as they cook longer.
  • Save some of that cooking liquid in a separate container so you can add it back when reheating, keeping everything moist and flavorful through the entire week of eating.
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