Slow cooker Mississippi Chicken
This Mississippi Chicken is the most flavorful EVER with almost zero effort! It's my from-scratch take on the viral slow cooker classic, made with homemade seasoning instead of packets and half the butter of traditional versions. The result is juicy, pepperoncini-forward chicken with a rich, savory sauce that begs to be spooned over creamy mashed potatoes!
Servings 8 -10 servings
Ingredients
- 2½-3 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth, divided
- 2 tablespoons cornstarch
- 1/4 cup pepperoncini juice from jar of pepperoncini
- 1 tablespoon reduced sodium soy sauce
- 2 tablespoons dried minced onions
- 1 tablespoon granulated beef bouillon
- 6 whole pepperoncini
- 4 Tbsp (1/2 stick) unsalted butter, cut into small pieces
SPICE MIX
- 1 tablespoon dried parsley
- 2 tsps EACH garlic powder, onion powder
- 1 tsp EACH dried chives, dried dill
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 tsp EACH dried thyme, dried oregano, paprika
For serving
- Mashed potatoes (recommended)
- Fresh parsley for garnish (optional)
Instructions
- Lightly spray a 6-7 quart slow cooker with cooking spray. Pound the chicken to an even thickness. It doesn't need to be thin, just even (this also tenderizes it). Add the chicken breasts to the crockpot, drizzle with olive oil, then turn to coat (your hands work best).
- In a liquid measuring cup (or small bowl), whisk together 1/4 cup chicken broth and the cornstarch until completely dissolved. Whisk in the pepperoncini juice, soy sauce, dried minced onions, and bouillon, then pour the mixture over the chicken.
- Whisk the spice mix together and sprinkle it over the chicken, then evenly sprinkle with the butter pieces. Scatter the pepperoncini evenly over the chicken.
- Cover and cook on high for 2½- 4 hours, or on low for 4½- 6 hours, until the chicken shreds easily (check for doneness early). Shred with two forks, then add 3/4 cup chicken broth (or more to taste). Toss the chicken in the juices and let rest for 15 minutes on warm. Delicious served over mashed potatoes!