Mississippi Chicken Burritos

Ingredients

• 2.5 lbs boneless, skinless chicken breasts
• 10 whole jarred pepperoncini peppers
• 1/4 cup pepperoncini brine, from the jar
• 8 large burrito-size flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese blend
• 1 tablespoon olive oil or butter, for searing
• Optional fillings: cooked rice, black beans, corn
• Optional toppings: sour cream, cilantro, diced avocado, red onion

Instructions

1. 1

   Place the chicken breasts in a single layer at the bottom of your slow cooker.

2. 2

   Sprinkle the entire packet of ranch seasoning and the au jus gravy mix evenly over the chicken.

3. 3

   Place the stick of butter on top of the seasoned chicken. Arrange the pepperoncini peppers around the butter and pour in the pepperoncini brine.

4. 4

   Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.

5. 5

   Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir well to ensure all the shredded chicken is coated in the flavorful sauce.

6. 6

   Warm the flour tortillas to make them pliable. Lay a tortilla flat and spoon a generous amount of the Mississippi chicken filling down the center.

7. 7

   Add any optional fillings like rice or beans, then sprinkle with a generous handful of shredded cheese.

8. 8

   Fold the burrito by tucking in the two sides first, then tightly rolling the bottom flap up and over the filling to create a snug package.

9. 9

   Heat a lightly oiled skillet over medium-high heat. Place the burrito seam-side down and cook for 2-3 minutes until golden and crisp. Flip and cook the other side for another 2-3 minutes.

10. 10

    Serve immediately with your favorite toppings.