this tray of Slow Cooker Mississippi Chicken is made without butter but with butter chicken thighs instead.
- 2 lbs. boneless skinless chicken thighs (trim and discard large pieces of fat)
- 1 oz. packet ranch dressing mix
- 16 oz. deli-sliced pepperoncini peppers (save 1/2 cup of juices, discard the rest)
Add the chicken to the slow cooker.
Sprinkle over the ranch seasoning mix and the pepperoncini and the half cup of juices from the jar.
Cover and cook on low for 7 hours or on high for 4 hours.
Serve the chicken thighs whole or shred them all. Serve over rice, buns or even baked potatoes.