Prep Time: 5 mins | Cook Time: 7 hrs | Total Time: 7 hrs 5 mins | Servings: 6
A slow cooker version of the famous Mississippi Pot Roast without the butter but with chicken thighs with generous buttery fat instead.
The pandemic turned me into a pro chef! I most love slow cooker recipes as I don’t need to sweat in the kitchen anymore. Pretty much add all the ingredients in a slow cooker, and leave. And this recipe is one of the easiest to prep. With only three ingredients you sure can’t mess this up. No-fuss and super delicious! Serve the chicken whole or shredded doesn’t matter because it’s scrumptious no matter!
2 pounds boneless skinless chicken thighs (trim and discard large pieces of fat)
1-ounce packet ranch dressing mix
16 ounces deli-sliced pepperoncini peppers (reserve half a cup of juices, discard the rest)
How to make Slow Cooker Mississippi Chicken
Step 1: Into the slow cooker, place the chicken.
Step 2: Sprinkle on top of the chicken the ranch seasoning mix, the pepperoncini, and half a cup of the juices from the jar.
Step 3: Cover the slow cooker. Set on low and cook the chicken for 7 hours or 4 hours on high.
Step 4: When done, serve the chicken thighs over rice, buns, or baked potatoes (shredded or whole).
I recommend using a 4-quart or large slow cooker for this recipe.
If using chicken breast, add half a stick of butter for extra flavour.
You can use whole peperoncinis or the mini spicy ones.
Calories: 213kcal | Carbohydrates: 7g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 499mg | Potassium: 564mg | Fiber: 3g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 62.5mg | Calcium: 24mg | Iron: 1.6mg