Mississippi Chicken

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  • 3 pounds boneless, skinless chicken breasts or thighs
  • 1 onion, coarsely chopped (optional)
  • 1 (1 ounce) packet ranch dressing mix
  • 1 (1 ounce) packet au jus gravy mix or brown gravy mix
  • 4 tablespoons (1/2 stick) unsalted butter
  • 7 whole pepperoncini
  • 3 cups cooked white or wild rice, for serving


  1. Lightly spray the insert of a 6-quart slow cooker with cooking spray.
  2. Lay the chicken breasts or thighs along the bottom of the slow cooker.
  3. Add the chopped onion on top, then sprinkle the ranch dressing mix and gravy mix on top.
  4. Set the butter on the top of the chicken.
  5. Top with the pepperoncini.
  6. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.
  7. You may shred the chicken before serving, if desired.
  8. Serve over wild rice.

Yield: 6 servings

Weekly Specials from The Prepared Pantry