Mississippi Chicken
Slow cooker Mississippi chicken: chicken thighs cooked with butter, pepperoncini and a homemade ranch blend, then shredded into the buttery sauce.
Ingredients
- 2.5 lb boneless skinless chicken thighs
- 1/2 cup salted butter cut into pats
- 8 whole pepperoncini plus 2 tbsp of their brine
- 2 tbsp buttermilk powder the ranch base
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 cup chicken broth
Instructions
- Lay the chicken thighs in the slow cooker in a single layer and pour the broth around them.
- Mix the buttermilk powder, parsley, dill, onion powder and garlic powder and scatter it over the chicken.
- Lay the butter across the top, scatter the pepperoncini around and pour in the brine.
- Cover and cook on LOW for 6 hours.
- Shred in the pot and stir through the sauce. It thickens as it sits.
Notes
Per serving: 3g net carbs, 39g protein, 23g fat, 382 calories. Calculated from the ingredient list using USDA data.