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Mississippi Chicken Thighs

Tender, flavorful chicken thighs slow‑cooked in ranch and au jus mix with butter and pepperoncinis. Savory, tangy, melt‑in‑your‑mouth comfort food.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4

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
 

  • Lay the chicken thighs in the bottom of your slow cooker.
  • Sprinkle the ranch mix and au jus mix evenly over the top.
  • Slice the butter and place the slices evenly over the chicken.
  • Add the pepperoncinis around and on top.
  • Cook on low for 4–5 hours, until chicken is tender and flavors meld.
  • Serve the thighs with the sauce spooned over them, alongside rice, potatoes, or bread.

Notes

  • 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.