Mississippi Chicken with Butter

Serves 10 in about 6 hours. Ranch dressing mix goes in first, and pepperoncini peppers juice finishes the pot.

Ingredients

• 3 pounds boneless skinless chicken thighs (or chicken breasts)
• 1 ounce packet ranch dressing mix
• 1 ounce packet au jus mix (or brown gravy mix)
• 1 medium yellow onion sliced
• 2 teaspoons minced garlic
• 8 ounces pepperoncini peppers with juice (or mild banana peppers)
• ½ cup unsalted butter (1 stick)

Method

1. Stir in the chicken to the slow cooker.
2. Scatter the Ranch Dressing Mix and Au Jus Mix evenly over the chicken.
3. Tip in the sliced Onion, Minced Garlic, Pepperoncini Peppers, and pepperoncini juice.
4. Slice the Butter and arrange it over the top.
5. Put a lid on and cook on Low for 4-6 hours or High for 3-4 hours, or until the chicken is tender and reaches an internal temperature of at least 165°F.
6. Shred the chicken with two forks, then stir it into the cooking liquid.
7. Plate over mashed potatoes, rice, or noodles, or use the shredded chicken and some of the flavorful broth to make sandwiches.

More slow cooker ideas are in the slow cooker collection.