Slow Cooker Mississippi Chicken

kelly's kitchen, recipes, Style at a Certain Age

Happy Sunday! Have you ever tried Mississippi Pot Roast? It’s a wonderful stew, slow-cooked with Ranch Dressing seasoning and pepperoncini peppers. Today we are taking that rich and flavorful stew and swapping the pot roast for chicken. This is a great summer dish, the slow cooker does it thing without heating up the kitchen. Serve it up on buns with coleslaw for a perfect lazy summer Sunday pulled chicken sandwich. This recipe is very simple, so let’s jump right in! 

The Summary

  Today we are making a super easy slow cooker recipe for Mississippi Chicken

  Be sure to find the shoppable key ingredients and equipment at the end of the post

Slow Cooker Mississippi Chicken

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1. Mississippi Chicken

This recipe requires only 5 ingredients. I have about 12 small chicken thighs; we will use 12 whole pepperoncini peppers, ½ cup of the pepperoncini brine; 2 teaspoons of Roast Beef Better Than Bouillon; 1 packet of Ranch Seasoning, and 1 stick of unsalted butter. 

Start by whisking the bouillon in the pepperoncini brine until it’s dissolved. Set that aside.

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Nestle the chicken thighs in a single layer in the pot of the slow cooker. Pour the bouillon/pepperoncini brine over the chicken. Toss the peppers in, then sprinkle the Ranch seasoning over the top. Lastly, add the butter pieces.

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Cover and set the slow cooker to high for 3 hours. 

At the end of cooking time, Transfer the chicken thighs to a cutting board and use a fork and knife to cut and gently shred the chicken, then add it back to the pot with the sauce and stir the shredded chicken into the sauce.

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You can serve it however you like, over rice, potatoes, or between buns with slaw for a great pulled chicken sandwich.

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The chicken is so flavorfu! You have the zing of Ranch seasoning and a little heat from the pepperoncini peppers. The roast beef bouillon gives it body and rounds out the rich flavor. This recipe is super simple and hands off, it’s a great recipe – especially for a group. I hope you give Mississippi Chicken a try! Take care and be well, xo Kelly

 

Key Ingredients and Equipment

0820 Equipment and Ingredients

Stainless Steel Tongs | KitchenAid Slow Cooker | Hidden Valley Ranch Packet - 8 count | Roast Beef Better Than Bouillon - 3 piece set | Mezzetta Golden Greek Pepperoncini Peppers

 

Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.

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Slow Cooker Mississippi Chicken

  • Author: Adapted from Salt & Lavender
Print Recipe

Ingredients

Scale

2-3 lbs. Boneless Skinless Chicken Thighs (about 10-12 small thighs)

1/2 cup Pepperoncini Brine

2 tsp. Roast Beef Better Than Bouillon

12 Whole Pepperoncini Peppers

1 1 oz. Packet Ranch Seasoning

1/2 cup Unsalted Butter, cut into pieces

Instructions

Start by whisking the bouillon in the pepperoncini brine until it’s dissolved. Set that aside. 

Nestle the chicken thighs in a single layer in the pot of the slow cooker. Pour the bouillon/pepperoncini brine over the chicken. Toss the peppers in, then sprinkle the Ranch seasoning over the top. Lastly, add the butter pieces. 

Cover and set the slow cooker to high for 3 hours. 

At the end of cooking time, Transfer the chicken thighs to a cutting board and use a fork and knife to cut and gently shred the chicken, then add it back to the pot with the sauce and stir the shredded chicken into the sauce.

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Kelly Djalali

is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.

She’s 47, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.

See author's posts

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