Tender, flavorful chicken thighs slow‑cooked in ranch and au jus mix with butter and pepperoncinis. Savory, tangy, melt‑in‑your‑mouth comfort food.

Why You Will Love This Recipe

• Uses pantry staples—ranch mix, au jus mix, butter, pepperoncinis—for big flavor with minimal effort.

• Slow cooker method ensures juicy, tender chicken that falls apart.

• The tangy pepperoncinis add brightness and a slight bite.

• Perfect for busy days—set and forget.

• Versatile: serve over rice, mashed potatoes, or in sandwiches.

Mississippi Chicken Thighs

Mississippi Chicken Thighs evoke the kind of soul‑warming comfort that makes you come back for seconds. The journey begins with a base of boneless, skinless chicken thighs nestled in the slow cooker. What transforms them isn’t fancy ingredients but smart layering: a packet of ranch dressing mix adds savory herbs and creaminess, while an au jus or brown gravy mix brings depth, richness, and umami. As these combine, butter melts over the chicken, combining with the seasonings to create a velvety sauce that bathes the thighs and lets flavors meld deeply over time.

Pepperoncinis might seem like a small ingredient, but their briny, tangy heat is the spark that brings balance to this dish. As they cook, their juices seep into the sauce and give it brightness and zip that cuts through the richness of butter and gravies. The slow cooker’s low, even heat allows the chicken to simmer gently for 4 to 5 hours, absorbing every nuance of flavor without drying out. What you get is chicken that’s juicy and infused, with a sauce thick enough to spoon over sides.

The ease is part of the charm: you don’t need to monitor or stir. Just layer the ingredients, turn the slow cooker on low, and let it do its work. By dinnertime, the kitchen is filled with aroma, and you have a complete dish—protein and sauce—that pairs beautifully with simple sides like rice, mashed potatoes, or crusty bread to mop up the sauce. Each bite offers savor, tang, herb notes, and buttery comfort.

Servings

4–6 servings

Time

Ingredients

• 3 lbs boneless, skinless chicken thighs

• 1 envelope ranch dressing mix

• 1 envelope au jus or brown gravy mix

• ½ stick butter (¼ cup)

• 6 pepperoncinis

Instructions

1. Lay the chicken thighs in the bottom of your slow cooker.

2. Sprinkle the ranch mix and au jus mix evenly over the top.

3. Slice the butter and place the slices evenly over the chicken.

4. Add the pepperoncinis around and on top.

5. Cook on low for 4–5 hours, until chicken is tender and flavors meld.

6. Serve the thighs with the sauce spooned over them, alongside rice, potatoes, or bread.

Tips

• Use good quality chicken thighs for best juiciness.

• Distribute butter and seasonings evenly so every piece is flavored.

• If sauce seems too thin, remove chicken and thicken the sauce with a slurry of flour or cornstarch.

• For more tang, add an extra pepperoncini or two.

• Serve immediately so the sauce is warm and rich.