Description
Tender, tangy slow cooker Mississippi chicken with just 4 ingredients. Ranch, au jus, and pepperoncini create the ultimate dump-and-go dinner.
Ingredients
Scale
- 3 lbs. chicken thighs (skinless, boneless)
- 6 oz. jar pepperoncini (with juice) (1 cup peppers and 1/4 cup brine)
- 1 oz. packet au jus gravy mix
- .4 oz. ranch dressing mix (2 Tbsp.)
Instructions
- Place chicken thighs in a slow cooker. Sprinkle with gravy mix and ranch seasoning mix and stir to coat chicken with seasonings. Put pepperoncini over the chicken and pour brine around the edge of the slow cooker (not right over the chicken so as not to wash all of the seasoning off).
- Place cover on slow cooker and cook on High for 3-4 hours, or Low for 4-6 hours, until chicken is cooked through to an internal temperature of 185 degrees F. (I prefer cooking on Low!)
- Lightly chunk chicken into pieces with forks and serve with gravy over mashed potatoes or stuffed into hoagie rolls with melted white American cheese for sandwiches.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually get better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
- Ingredients: For the seasoning packets, look for ranch dressing mix (not dip mix) and au jus gravy mix in the gravy aisle. Both packets are essential for that signature Mississippi flavor.
- Tools: A 6-quart slow cooker works best for this recipe, giving the chicken plenty of room. If using a smaller 4-quart cooker, reduce the recipe by half.
- Serve with: This pairs perfectly with mashed potatoes, rice, egg noodles, or cauliflower rice for a low-carb option. Add a simple green salad or green beans for some veggies. For sandwiches, pile it onto toasted hoagie rolls with a slice of white American or provolone.