Chicken · dinner · slow cooker

Mississippi Chicken

Since it’s a new month, that means Squash September is over.

I know, you’re all so sad to see it go! But have no fear—I’m declaring a new theme for October: Crocktober!

For the whole month, I’ll share with you some beloved family favorites of mine along with some new recipes I’m cooking up from my vast collection. The slow cooker is hands-down my most favorite cooking tool so I’ve got plenty of good slow cooker meals just waiting to be cooked up. I may have to borrow an extra one to keep up…

So settle in y’all, for some warm and cozy recipes. The ones you can come home to after a long day at work and smell the deliciousness wafting through the air. The easy dump-and-go dinners that take little to no skills. Some simple appetizers to take with you to your next party. You name it, throw it in a crockpot, and I’ll make it!

To kick off the month, we’re going simple. Real simple. You only need 5 ingredients for this main dish and it’s as easy as throwing it into the crockpot and letting it go.

You know those Mississippi pot roasts you see all over Facebook and Pinterest? You know, the ones where you put a stick of butter and some seasonings on top of a chuck roast and cook it low and slow for hours? That’s exactly what this recipe is…but with chicken! I have to say, after eating my first bite of this chicken, I decided I liked it more than the beefy version. And it’s not just because I prefer chicken to beef; no no. The chicken ended up soaking in all of those good flavors much better than a chuck roast. The end result was a powerful punch to the tastebuds.

There are some things you need to know about slow-cooked chicken. I’ve found that if you use chicken breasts, you can’t leave it in the slow cooker for very long. If you’re cooking breasts on low, the maximum amount of time you should let them go for is 6 hours. If you go in longer, you run the risk of dry, flavorless chicken. Nobody wants that.

You can make chicked crockpot recipes even better by using boneless, skinless chicken thighs. Dark meat stays tender better, and has more flavor on its own that breasts do. Even better? Chicken thighs are usually cheaper than breasts.

So next time you think about grabbing that package of breasts, go for the thighs instead. If you don’t like bones in your chicken, like my husband, than the boneless version is perfect for you.

Take a peek into your pantry and I bet you have most of the ingredients for this recipe in there. If you do, make it now! You won’t be disappointed.

Mississippi Chicken

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Flavorful, fork-tender chicken with ranch seasoning and pepperoncinis.

Ingredients

  • 1 lb. boneless, skinless chicken thighs
  • 1 (1 oz) package dry ranch seasoning mix
  • 1 (1 oz) package au jus mix
  • 1 (1/2 cup) stick butter
  • 1/2 cup whole pepperoncinis

Directions

  1. Place chicken thighs in a slow cooker. Sprinkle ranch seasoning and au jus mix over the top. Lay whole stick of butter on top along with pepperoncinis, making sure at least one pepper is on each chicken thigh.
  2. Set slow cooker to LOW heat and cook for 5-6 hours or until chicken is fork-tender.

Step-By-Step Instructions

Place chicken thighs in a slow cooker. Sprinkle ranch seasoning and au jus mix over the top. Lay whole stick of butter on top along with pepperoncinis, making sure at least one pepper is on each chicken thigh.

Set slow cooker to LOW heat and cook for 5-6 hours or until chicken is fork-tender.

 

 

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