Crockpot Mississippi Chicken and Peppers

Start with 3 to 4 pounds of boneless, skinless chicken thighs as the base for this flavorful slow-cooked dish. You’ll need a packet of au jus gravy mix and a packet of ranch dressing mix for seasoning. Additionally, prepare 1 cup of water or chicken broth, 1 sliced onion, 2 sliced green bell peppers, and a few pepperoncinis along with ¼ cup of pepperoncini juice to add tang and a hint of heat. The dish is finished with 5 tablespoons of butter for richness, and 1 tablespoon of cornstarch to help thicken the sauce toward the end.

In the Crock-Pot, begin by layering the ingredients in a specific order: first, add the water or broth, then place the chicken thighs on top. Sprinkle the au jus gravy mix and ranch dressing mix over the chicken. On top of this, add the sliced onions and bell peppers for added flavor and texture. Pour the pepperoncini juice over everything, then place 4 to 5 whole pepperoncinis on top. Scatter 5 tablespoons of butter around the surface of the ingredients, ensuring it melts evenly as the dish cooks.

Cover and cook the chicken on low for 6 to 8 hours, or on high for about 4 hours, until the chicken is tender and can easily be pulled apart with forks. When the chicken is done, gently chunk it using two forks, being careful not to fully shred it so that it maintains some texture.

To thicken the sauce, remove ½ cup of the cooking liquid and whisk in 1 tablespoon of cornstarch until smooth. Pour the cornstarch mixture back into the Crock-Pot and stir to combine, letting the sauce thicken for a few minutes.

This dish can be served over mashed potatoes or rice, or even piled into a hoagie roll and topped with provolone cheese for a delicious sandwich. The blend of savory gravy, ranch seasoning, butter, and pepperoncini juice creates a rich, tangy, and slightly spicy sauce that enhances the tender chicken, making this dish comforting and full of bold flavors.

Crockpot Mississippi Chicken and Peppers

This Crock-Pot Chicken recipe combines boneless, skinless chicken thighs with au jus gravy mix, ranch dressing mix, onions, bell peppers, pepperoncini juice, and butter for a flavorful dish. Cook on low for 6-8 hours or high for 4. Once the chicken is tender, chunk it, thicken the sauce with cornstarch, and serve over mashed potatoes, rice, or in a hoagie topped with provolone cheese for a savory, tangy meal.

Keyword #ChickenRecipes, #dinneridea, #EasyRecipes, Crockpot

Prep Time 5

Cook Time 6

Total Time 6 5

Servings 8 People

Ingredients

3 to 4 lb boneless skinless chicken thighs
1 packet au jus gravy mix
1 cup water or chicken broth
1 packet ranch dressing mix
1 onion sliced
2 green bell peppers sliced
¼ cup pepperoncini juice
4 to 5 pepperoncinis
5 tablespoons butter
1 tablespoon cornstarch

Instructions

In your Crock-Pot, add the water or broth, chicken thighs, au jus seasoning, and ranch dressing mix.
Layer the sliced onions and bell peppers on top of the chicken.
Pour in the pepperoncini juice, add the pepperoncinis, and place the butter in small dollops around the top.
Cook on Low for 6-8 hours, or on High for about 4 hours.
When the chicken is tender, use two forks to chunk it gently—try not to shred.
Remove ½ cup of the cooking liquid and whisk in 1 tablespoon of cornstarch.
Return the cornstarch mixture to the Crock-Pot and stir to thicken the sauce.
Serve over mashed potatoes, rice, or on a hoagie roll topped with provolone cheese.