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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.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 8 People
Ingredients Method

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

Method
 

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