This Mississippi chicken recipe is a one-and-a-kind slow cooker meal. Although you may use beef or pork, we find that we like chicken here, and the fact that it is a little lighter and safer for you – without being any less flavourful – is fantastic. If you love pepperoncini pepper kick, this simple, slow cooker meal will be a favorite. Making for a game day or weekend meal is quick, and keeping the leftovers wonderfully. Just about 5 minutes of preparation time is needed to make this Mississippi Chicken. It’s a recipe for a dump and goes, and perfect for the busy back to school season. The pepperoncini peppers give a nice spicy kick to this chicken, but it’s not too spicy.
The amount of flavor that’s packed into that chicken is incredible, making it great for a simple weekend dinner you’ll be looking forward to having for leftovers later. Also, nuts are the sum of ingredients and energy that goes into it (in the best possible way). I love serving it for a simple meal on toasty buns with melted provolone cheese.
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Crockpot Mississippi Chicken Recipe
Ingredients:
2 lbs. boneless skinless chicken thighs
1 oz. packet ranch dressing mix
16 oz. deli-sliced pepperoncini peppers
Directions:
In the slow cooker, add the chicken.
Sprinkle over the seasoning mixture of the ranch and the pepperoncini, and half a cup of the container juices.
Cover and cook for 7 hours at low, or 4 hours at high.
Serve whole or shredded chicken thighs. Serve over buns, rice, or even baked potatoes.
Tips:
You can use the chicken thighs instead of chicken breasts.
Add and mix 2 tsp of ranch dressing mixed with an equal portion of cold water if you want more of gravy to thicken the juices.
Use frozen breasts of chicken, if you like, and cook on low for 8 hours. It is perfect if you’re going to be out all day.
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 1 oz. packet ranch dressing mix
- 16 oz. deli-sliced pepperoncini peppers
Instructions
In the slow cooker, add the chicken.
Sprinkle over the seasoning mixture of the ranch and the pepperoncini, and half a cup of the container juices.
Cover and cook for 7 hours at low, or 4 hours at high.
Serve whole or shredded chicken thighs. Serve over buns, rice, or even baked potatoes.
Tips:
You can use the chicken thighs instead of chicken breasts.
Add and mix 2 tsp of ranch dressing mixed with an equal portion of cold water if you want more of gravy to thicken the juices.
Use frozen breasts of chicken, if you like, and cook on low for 8 hours. It is perfect if you're going to be out all day.
