Are you looking for a super easy weeknight dish that is so fantastic it is worthy of feeding company as well? These Crock Pot Mississippi Chicken Thighs are incredible and so simple to throw together!
If you haven’t heard, Mississippi is all the rage these days ;). So many people have told me about their love for the Mississippi Pot Roast (recipe coming soon) that we have also tried our hand using similar ingredients with other forms of protein and man oh man did it not disappoint.
Check out Mikey’s video about making them:
Chicken thighs were made for this dish. We love throwing boneless, skinless chicken thighs in our slow cooker because they almost always cook up so nicely. They have the perfect amount of fat to cook up nicely but not make the dish –whatever it may be– too greasy.
Speaking of fat… one of the things that make our Mississippi dishes (roasts, chicken and pork) a bit different from most is that we use 1/2 stick of butter instead of the standard full stick. We have tried it both ways and… gasp… actually prefer it with less butter. The dish is so full of flavor, you don’t miss that other half.
- 3 lbs Boneless, Skinless Chicken Thighs
- 1 envelope Ranch Dressing Mix
- 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
- ½ Stick of Butter (1/4 Cup)
- 6 Pepperoncinis
- Lay chicken thighs in the bottom of your slow cooker.
- Sprinkle mixes on top.
- Slice butter and place evenly on top.
- Add peppers.
- Cook on low for 4-5 hours.
Slow Cooker Recommendations
We cooked these thighs up in our slow cooker that has a built in meat thermometer but you can also use a regular meat thermometer in your slow cooker at home if you aren’t in the market for a new crock pot. This particular meat thermometer model allows you to place the probe in the meat, close the crock lid and set an alarm for when it reaches the temperature you set on the thermometer. I highly recommend using a meat thermometer with this dish especially if you choose to substitute chicken breasts for the chicken thighs in this dish.