Mississippi Chicken
Five simple ingredients, zero effort, 100% dinner & leftover satisfaction! Mississippi roast will be your new family favorite!
Servings: 6
Equipment
Ingredients
- 2 pounds (907 g) boneless, skinless chicken thighs
- 1 ounce (28 g) packet of dry ranch seasoning mix
- 1 ounce (28 g) packet of dry au jus gravy mix
- 4 tablespoons (84 g) unsalted butter see notes below
- ¼ cup (59 ml) water
- 6 pepperoncini or more for a spicier kick
Instructions
- Add 1/4 cup of water into the insert of your slow cooker then place the chicken on top. It's okay if you stack them on top of each other.1/4 cup water, 2 pounds boneless, skinless chicken thighs
- Sprinkle the dry ranch seasoning mix on top of the chicken, then sprinkle the dry au jus mix on top, then place butter on top of the chicken, and finally the pepperoncini around the chicken.1 ounce packet of dry ranch seasoning mix, 1 ounce packet of dry au jus gravy mix, 4 tablespoons unsalted butter, 6 pepperoncini
- Cook on low for 6 hours.
- Shred, add back into the insert of the slow cooker and toss in the gravy/sauce, then serve!
Notes
About the amount of butter in this recipe: okay so this is a bit controversial. I've read threads in groups that think the butter is too much and makes the dish too oily. While that may be the case, I think that the butter adds a depth of richness to the dish, especially with the chicken. In my Mississippi roast recipe, I used 6 tablespoons. However, in this recipe I used a whole stick. That might be too much for you. I suggest you start with 4 tablespoons then adjust to taste after it's done.
Nutrition
Serving: 1 serving (200 grams) | Calories: 263 kcal | Carbohydrates: 3 g | Protein: 29 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 164 mg | Sodium: 510 mg | Potassium: 398 mg | Fiber: 0.3 g | Sugar: 0.2 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
