Slow Cooker Mississippi Chicken
This version of Slow Cooker Mississippi Chicken is made without butter but with buttery chicken thighs instead.
Prep Time5 mins
Cook Time7 hrs
Total Time7 hrs 5 mins
- 2 lbs. boneless skinless chicken thighs (trim and discard large pieces of fat)
- 1 oz. packet ranch dressing mix
- 16 oz. deli sliced pepperoncini peppers (save 1/2 cup of juices, discard the rest)
Add the chicken to the slow cooker.
Sprinkle over the ranch seasoning mix and the pepperoncinis and the half cup of juices from the jar.
Cover and cook on low for 7 hours or on high for 4 hours.
Serve the chicken thighs whole or shred them all. Serve over rice, buns or even baked potatoes.
Slow Cooker Size: 4-quart or larger
If you desire to use chicken breast I would add a half stick of butter for flavor.
Whole peperoncinis can be useed or the mini spicy ones.
Nutritional Values are approximate, please use your own calculation if you require a special diet. Values below are for 1/6 of the recipe.
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