Mississippi Slow Cooker Chicken Recipe For Two
Tender, tangy Mississippi chicken for two made in the slow cooker with chicken thighs, pepperoncini, fresh herbs, soy sauce and a savory cooking liquid. No ranch seasoning packet required! Serve this easy Mississippi slow cooker chicken over mashed potatoes, rice, pasta or a baked potato for seriously good comfort food.
Servings: 3 hearty servings
Ingredients
- ½ yellow onion diced
- 1 pounds boneless skinless chicken thighs or breasts
- 4 whole pepperoncini stemmed and halved, plus ¼ cup liquid from the jar
- 2 garlic cloves minced
- 3 tablespoons unsalted butter cut into tablespoons
- ½ cup chicken stock or use ½ teaspoon of better than bullion chicken flavor mixed in ½ cup of water.
- 2 tablespoons soy sauce
- 1 tablespoons fresh parsley minced
- 1 teaspoons minced fresh chives
- 1 teaspoons minced fresh dill
- Salt
Instructions
- Set up the slow cooker. Place a smaller oven-safe bowl or baking dish inside the bowl of a larger slow cooker. The smaller cooking vessel helps reduce the surface area so the cooking liquid doesn't evaporate during the long cooking time.
- Add the chicken and onion. Sprinkle the chopped onion over the bottom of the smaller bowl. Place the chicken thighs on top of the onion.
- Add the flavor. Add the pepperoncini, garlic and butter. Pour in the chicken stock, pepperoncini brine and soy sauce. Stir gently to combine.
- Slow cook. Cover and cook on LOW for 6 hours or HIGH for 4 hours, or until the chicken is tender and easily pulls apart with a fork.
- Shred the chicken. Use two forks to gently pull the chicken apart directly in the cooking liquid.
- Finish with herbs. Stir in the fresh herbs. Taste the gravy and add salt if needed.
- Serve. Serve the Mississippi chicken hot with plenty of the savory cooking liquid spooned over mashed potatoes, rice, pasta or a baked potato. It is also delicious piled onto a bun.
Notes
- The smaller cooking vessel matters. This recipe is designed for a small amount of chicken cooked inside a larger slow cooker. Reducing the exposed surface area helps prevent the cooking liquid from evaporating during the long cooking time.
- Don't skip the pepperoncini brine. The peppers provide the tang, but the brine carries that flavor throughout the chicken and gravy. Taste before adding salt. Soy sauce and pepperoncini brine are both salty, so you may need little or no additional salt. Chicken thighs or breasts: I prefer thighs for their tenderness, but boneless, skinless chicken breasts also work.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Freeze the chicken and gravy together for up to 3 months. Thaw in the refrigerator and reheat gently.