Mississippi Chicken Thighs

03aMIChickenPlatebfLOA few weeks ago, I did a post on Mississippi Pot Roast – a slow cooker pot roast made with packaged gravy mix, packaged ranch dressing mix, butter, and pepperoncini.

It was good, but just a bit on the fatty side for our tastes and the packaged jus mix didn’t quite sit well with either of us. But then, I got to thinking… boneless, skinless chicken thighs would be nice, and that all natural ranch dressing mix is really all I need to add. Well, and the butter and pepperoncini. It might could work!

•4 boneless, skinless chicken thighs
•1 envelope ranch dressing mix*
•Sliced pepperoncini
•1 tbsp Sherry Peppers Sauce**
•2 tbsp water
•3 tbsp unsalted butter

01dPepperonciniButterbfLO*I use this nothing added all natural brand made by a local Illinois company.

**Optional, but pretty darned simple to make, and I truly do add it to just about everything. You could also substitute your favorite hot sauce, to taste.

Arrange the chicken thighs in the slow cooker – I used my mini cooker for this small batch and really jammed ‘em in there – and sprinkle with about half the ranch dressing 02aCookbfLOmix. Turn the thighs over and sprinkle with the remaining dressing mix, patting it into the thighs. Drizzle the Sherry Peppers Sauce and water over the top.

Top with the sliced pepperoncini, and then the butter.

Cover and cook on high for 30 minutes, then set the cooker to low and cook for an additional 3-1/2 to 4 hours.

The chicken thighs will be tender and tasty, and pretty spiffy served over some pasta loaded with pesto.

Not too, too much fat, and no unpleasant stomach rumblings from that nasty powdered jus mix.

I call that a winner of a chicken dinner.

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