Description
This Mississippi Chicken and Potatoes recipe is a flavorful and comforting dish made with tender chicken, seasoned potatoes, and a savory buttery sauce. Perfect for a hassle-free dinner in the slow cooker!
Ingredients
Scale
Chicken and Potatoes:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 6–8 pepperoncini peppers
- 1 1/2 lbs baby gold potatoes, halved
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Lightly season chicken and potatoes with salt and pepper.
- Layer in Slow Cooker: Place potatoes in the bottom of a 6-quart slow cooker. Lay chicken on top of the potatoes.
- Season: Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
- Add Butter and Peppers: Place butter on top in slices and add pepperoncini peppers.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and potatoes are cooked through.
- Shred and Serve: Shred chicken with two forks and stir gently to coat everything in the buttery juices. Serve warm.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- You can also add carrots or green beans in the last hour of cooking for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Southern
Nutrition
- Serving Size: 1/6 recipe
- Calories: 410
- Sugar: 1 g
- Sodium: 930 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 125 mg
