Mississippi Chicken
Tender Mississippi chicken with ranch, au jus and pepperoncini, made in the slow cooker or Instant Pot.
Equipment
- Slow cooker
- Instant Pot or pressure cooker
Ingredients
- 10-12 boneless, skinless chicken thighs
- ¼ cup jarred pepperoncini pepper juice plus 8-10 peppers
- 1 ranch seasoning packet
- 1 au jus seasoning packet
- ¼ cup unsalted butter
- ½ cup chicken broth
Instructions
Slow Cooker
- Add the chicken thighs to the slow cooker. Pour in the pepperoncini juice and ½ cup chicken broth, then add the pepperoncini peppers.
- Sprinkle the ranch and au jus seasoning evenly over the chicken and top with slices of butter. Cover and cook on LOW for 6–8 hours, or until the chicken is tender and easily pulls apart with a fork.
- Shred the chicken directly in the slow cooker using two forks and stir it into the cooking juices. Serve over rice or mashed potatoes.
Instant Pot
- Add all ingredients to the Instant Pot. Secure the lid and set the valve to sealing. Cook on High Pressure for 20 minutes. We used the Poultry setting, which automatically cooked for 20 minutes.
- Allow a 10-minute natural release, then carefully release the remaining pressure. Shred the chicken and stir it back into the juices before serving.
Nutrition
Calories: 222kcal | Carbohydrates: 0.4g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 200mg | Potassium: 360mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
