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.
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.