Boneless Skinless Chicken Thighs Recipe

Slow Cooker Mississippi Chicken

6 Chicken Thighs (Boneless Skinless)
1 Packet Ranch Seasoning/Dressing Mix
1 Packet Au Jus Gravy Mix
1 Medium Onion (chopped)
1 Small Jar Pepperoncini Peppers + ( ¼ cup juice)
1 Stick Butter (sliced into 6 – 8 pieces)

Pre-grease the Crockpot or use a liner.

Place the chicken in a crockpot/slow cooker. Sprinkle the ranch dressing mix and Au Jus gravy mix over the top of the chicken. Add in chopped onions. Then place the slices of butter and about 8 – 12 pepperoncini peppers on top. Pour ¼ cup pepperoncini juice in the bottom of the crockpot/slow cooker (no additional water or broth is needed).

Cook on low for 4-5 hours, or until the internal temp reaches 170 degrees.

Serve on a bed of rice, and spoon some of the au jus sauce on top.



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