Mississippi Chicken Chili
This Mississippi chicken chili is a comforting blend of shredded chicken, creamy white beans, and tangy pepperoncini. Perfect for easy weeknight dinners, this slow cooker recipe is customizable and always a crowd favorite!
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 1 (1-ounce) packet powdered au jus gravy mix
- 1 (1/2-ounce) packet powdered ranch dressing mix
- 1 tablespoon chili powder
- 2 (15-ounce) cans white kidney beans (cannellini beans), drained
- 1/2 cup pepperoncini pepper brine (from the jar)
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1/2 cup sliced pepperoncini peppers
- 1 stick (1/2 cup) unsalted butter, sliced into 8 pieces
Instructions
- Place the chicken thighs in the bottom of your slow cooker.
- Sprinkle the au jus gravy mix, ranch dressing mix, and chili powder evenly over the chicken.
- Add the drained white kidney beans, pepperoncini brine, fire-roasted diced tomatoes, and sliced pepperoncini on top.
- Finish by placing the butter slices evenly over the top of the ingredients.
- Cover the slow cooker and cook on High for 3–4 hours or on Low for 6–8 hours, until the chicken is fork-tender.
- Midway through cooking, stir everything gently to ensure flavors are well distributed.
- Once cooked, remove the chicken thighs and shred or chop into bite-sized pieces.
- Return the chicken to the slow cooker, stir to combine, and taste for seasoning. Adjust salt or spice as needed.
- Switch the slow cooker to the Warm setting and serve hot.