American
Mississippi Chicken
Chicken thighs, pepperoncini, ranch seasoning, and butter cook in a slow cooker until the meat shreds. It tastes tangy, salty, and rich, with the peppers cutting through the butter.
- Prep
- 15 min
- Cook
- 4 hr
- Total
- 4 hr 15 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The slow cooker melts the butter into the pepper juices.
- Ranch seasoning seasons the broth without a long spice list.
- Pepperoncini keep the rich sauce from tasting flat.
- Four hours on high is enough for the chicken to pass 165°F and shred.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Pat the chicken dry and season it with the salt and pepper. Place it in the slow cooker.
- 2
Sprinkle the ranch seasoning over the chicken. Add the pepperoncini peppers, pepperoncini juice, butter, garlic, and chicken broth.
- 3
Cover and cook on high for 4 hours.
- 4
Check that the thickest piece reaches at least 165°F. If it does not, cover and cook longer until it does.
- 5
Shred the chicken in the pot with two forks and stir it into the sauce.
- 6
Serve hot, with extra pepperoncini on top if you want more tang.
Pro tips
- Low for 7 hours also works if you are out for the day; still check for 165°F.
- Use the juice from the pepper jar; it is the tang in the sauce.
- Boneless thighs shred more easily than bone-in in this pot.
Easy substitutions
- ranch seasoning
- 1 teaspoon dried dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder
- butter
- olive oil
- chicken thighs
- chicken breasts, removed when they hit 165°F so they do not dry out
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat in a saucepan over medium heat until the chicken is hot, adding a splash of broth if the sauce is thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 410
- Protein
- 40 g
- Carbs
- 4 g
- Fat
- 26 g
- Fiber
- 0 g
Budget friendly · Slow Cooker · High Protein
You might also like
Creamy Garlic Chicken
Sear boneless thighs, then simmer them in a garlic, broth, and parmesan cream sauce. It is a one-skillet dinner that still tastes like you cooked.
32 min · Easy
View recipe
Crispy Oven Chicken Thighs
Bone-in thighs get a thin seasoned flour crust and roast on a hot sheet pan until the skin is crackly. They taste peppery and rich, with a crisp top and tender meat underneath.
55 min · Easy
View recipe
Garlic Butter Chicken Bites
Small pieces of chicken seared hard, then tossed in butter, garlic, and parsley. They take less than 20 minutes and work over rice or next to a salad.
22 min · Easy
View recipe
Herb Crusted Chicken Tenderloins
Chicken tenderloins get a light herb and breadcrumb coat, then bake until crisp outside and moist inside. They work for dinner plates or sliced into salads.
33 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Marry Me Chicken
Chicken breasts are seared, then finished in a garlic cream sauce with sun-dried tomatoes and Parmesan. The sauce tastes rich and savory, with a tang from the tomatoes and a salty cheese finish.
40 min · Easy
View recipe
Baked Chicken Parmesan
Breaded cutlets baked, then topped with marinara and mozzarella until the cheese melts. Less oil than the fried version, and the crust still browns.
45 min · Easy
View recipe
Cashew Chicken
Chicken is stir-fried with celery, garlic, and a light soy sauce, then folded with roasted cashews. It tastes savory and a little sweet, with a crisp nut against tender chicken.
35 min · Easy
View recipe
Chicken Adobo
Chicken thighs simmer in soy sauce, vinegar, garlic, and bay until the meat is tender and the sauce turns dark. It tastes salty, sour, and garlicky, with a peppery broth you can spoon over rice.
55 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.