In The Kitchen ~ Slow Cooker Mississippi Chicken

I love Crock Pot Dinners. You can dump all the ingredients in and let it do its magic

This Slow Cooker Mississippi Chicken is a spin-off of the infamous Mississippi Pot Roast recipe and takes only four ingredients. The chicken is tangy, not spicy, and I served it with mashed potatoes and my home grown brussels sprouts

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2 lbs. boneless skinless chicken thighs
1 oz. packet Hidden Valley Ranch dressing mix
16 oz. deli-sliced pepperoncini peppers.. either whole or the mini spicy ones.
1/2 cup pepperoncini pepper juice or chicken broth

• Trim chicken and discard large pieses of fat
• Brown on both sides for a few minutes in a pan for colour (optional)
• Add the chicken to the slow cooker.
• Sprinkle over the ranch seasoning mix 
• Add the pepperoncinis and the half cup of juices from the jar.
• Cover and cook on low for 7 hours or on high for 4 hours.
• Serve the chicken whole or shred them all.
• Serve over rice, mash or baked potatoes.

Love and Hugs

Phoebe x