Name: Crockpot Mississippi Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Ingredients: 3 to 4 pounds boneless skinless chicken thighs; 1 stick unsalted butter ((½ cup)); 1 packet dry ranch dressing mix ((1 ounce)); 1 jar pepperoncini peppers ((7 ounces with their juice)); 8 to 10 slices provolone cheese; Salt and black pepper (to taste)

Description

Tender, fall-apart meat bathed in a rich, tangy gravy made from pepperoncini and ranch seasoning, perfect for quick weeknight dinners or meal prep.

Ingredients

Scale

3 to 4 pounds boneless skinless chicken thighs
1 stick unsalted butter ((½ cup))
1 packet dry ranch dressing mix ((1 ounce))
1 jar pepperoncini peppers ((7 ounces with their juice))
8 to 10 slices provolone cheese
Salt and black pepper (to taste)

Instructions

Place chicken thighs in the slow cooker.
Add butter chunks, ranch mix, sliced peppers, and brine.
Cover and cook on Low for 6-7 hours.
Shred chicken and melt provolone cheese on top.
Stir to combine and serve hot.

Prep Time: 10 minutes
Cook Time: 360 minutes

Nutrition

Serving Size: 1

Keywords: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth if the sauce thickens.