Mississippi chicken chili
Food Wishes · ♥ 6K likes · 241.3K views · 5 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- boneless skinless chicken thighs
Put the boneless skinless chicken thighs in the slow cooker.
Thighs and the two seasoning packets
- 1 packet au jus gravy mix
- 1 package powdered ranch dressing mix
Sprinkle over one packet of au jus gravy mix and one package of powdered ranch dressing mix.
- 1 tbsp chili powder
- 2 can white kidney beans
Add a big rounded tablespoon of chili powder and two cans of white kidney (cannellini) beans.
Making it a chili
- ½ cup pepperoncini pepper brine
- 1 can fire-roasted diced tomatoes
Drizzle over about half a cup of pepperoncini brine, then add a can of fire-roasted diced tomatoes. For classic Mississippi chicken, leave out the tomatoes, beans and chili powder.
- pepperoncini peppers
- 1 stick unsalted butter
Add the sliced pepperoncini peppers and a stick of unsalted butter cut up and spread over the top.
Pepperoncini and a stick of butter
Seal the lid and cook on high for about three to four hours (or low for longer) until the chicken is very tender and about to fall apart; test with a fork.
Slow cooking until tender
Lift the chicken out with tongs into a bowl and cut it with scissors into one- or two-inch pieces rather than shredding it.
Scissoring instead of shredding
Return the chicken, stir everything together, then turn off or switch to warm; taste and adjust salt or spice.
- salt
- pepperoncini
- hot sauce
- green onions
Ladle up and garnish with a pinch of pepperoncini, a squirt of hot sauce and chopped green onions.