Slow Cooker Mississippi Chicken
Tender chicken thighs slow-cooked with pepperoncini, ranch seasoning, au jus, and butter until juicy enough to shred into their tangy, savory cooking juices. Serve over mashed potatoes, rice, or toasted rolls.
Prep: 10 min · Cook: 360 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 3.5 pounds chicken thighs, boneless, skinless
- 12 whole pepperoncini peppers
- 0.5 cup pepperoncini pepper brine
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- 0.5 cup unsalted butter
- 0.25 teaspoon black pepper
Cooking instructions
- Place the chicken thighs in a 6-quart slow cooker. Sprinkle evenly with the ranch seasoning, au jus gravy mix, and black pepper. (about 5 min)
- Scatter the pepperoncini peppers over the chicken, pour in the pepperoncini brine, and place the butter on top. Do not add extra salt; the seasoning mixes and brine are already salty. (about 3 min)
- Cover and cook on low until the chicken is very tender and reaches at least 165°F in the thickest pieces, 5 to 6 hours. (about 360 min) — Low
- Transfer the chicken to a bowl and shred with two forks. Return it to the slow cooker and stir it into the tangy cooking juices. Let it sit uncovered for 5 minutes, then serve. (about 10 min)