This Shredded Crock Pot Mississippi Chicken recipe is so versatile, easy to make and incredibly delicious! It is great over rice, noodles or in a wrap. Possibilities are endless!
Lay chicken thighs in the bottom of your 4 quart slow cooker.
Sprinkle mixes on top.
Place butter on top.
Add peppers.
Cook on low for 4-5 hours. Stirring half-way through.
Either take two forks and shred your chicken in the crock pot or use a fork or tongs to place your chicken in your mixer's bowl and turn on mixer to shred the hot chicken for 20-30 seconds, until the chicken has been shredded as desired.
Serve by itself as a main or on a wrap, over rice or noodles with cooking juices spooned over top.
Notes
We used boneless skinless thighs to make this recipe. Feel free to use the chicken cut of chicken you prefer. Cooking times may vary.
If you are unsure of when your chicken is done or your preferred temperature, you can also use a meat thermometer in your slow cooker. 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 set at 170 with this dish especially if you choose to substitute chicken breasts for the chicken thighs in this dish.
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We make this recipe low carb by using the lowest carb mixes we can find.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.