Mississippi Chicken
The Easiest Crock Pot Mississippi Chicken! Just let it hang out and do its thing, then serve it over butter noodles, easy mashed potatoes, or in butter buns as a sandwich!
Servings: 8
Calories: 220kcal
Equipment
Ingredients
- 2-3 pounds chicken breasts boneless and skinless (or thighs)
- ½ medium white onion thinly sliced
- 2 teaspoons cornstarch
- 2 teaspoons dried parsley
- 1 teaspoon chicken bouillon
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoons dried dill
- ⅛ teaspoons white pepper
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons buttermilk
- 6 tablespoons unsalted butter divided
- 10-15 pepperoncini peppers drained with ¼ cup liquid reserved
Instructions
- SEASONING: In a bowl, combine the cornstarch, dried parsley, chicken bouillon, onion powder, garlic powder, dried dill, and white pepper.
- SEASON: Sprinkle the seasoning over the chicken breasts evenly on both sides.
- OPTIONAL: Heat a large non-stick or cast iron skillet over medium heat. Melt 1 tablespoon of butter in the skillet. Place the chicken in the skillet and allow it to sear for 1-2 minutes on each side.
- FILL: Pour the soy sauce, Worcestershire, buttermilk, and the reserved pickling liquid in the bowl of a slow cooker and whisk to combine. Place the chicken breasts on top. Sprinkle with the sliced onions, speckle with cubes of butter over the chicken, then add the pepperoncini peppers on top.
- SLOW COOK: Cover the slow cooker with the lid and cook on high for 2½-4 hours, or low for 4-7 hours. I cook chicken breasts on low and find that they are typically done closer to 4 hours, thighs will take closer to 7. Ultimately, it depends on the size of the chicken thighs/breasts.
- SHRED: When the chicken is done, shred using two forks or in this chicken shredder and serve with prepared mashed potatoes, no knead bread, on focaccia bread or in tacos, or with a house salad.
Notes
- Oven Braising: Follow steps 1-2. Then brown the chicken in a cast iron braiser with a tight fitting lid. Place all the ingredients in the same pot for step #4 along with ¼ cup of water. Allow the chicken to bake in a preheated oven at 325ºF for 60-75 minutes or until the internal temperature reaches 165ºF. Add another ¼ cup water if it feels like the liquid is drying out towards the halfway mark.
- Stovetop: I haven't tested this recipe on the stovetop yet, but would love to know how it went if you decide to do so. I suspect you'll need more braising liquid because of evaporation.
- Leftovers: Store leftovers in an airtight container for up to 3-4 days in the fridge. Feel free to make sandwiches on day 2 for lunch if you need to change it up! Reheating can be done on the stove or the microwave.
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 25g | Fat: 12g | Fiber: 1g | Sugar: 1g
