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one whole cooked boneless skinless chicken breast and two soft whole yellow-green pepperoncini in light tan herb-flecked sauce on an ordinary plate, with no potatoes, shredded meat or garnish sprigs
Andre Lewis

Crockpot Mississippi Chicken

Pepperoncini and their brine bring the tang in Mississippi chicken, with a small amount of butter softening the sauce rather than a full stick hiding the poultry. The ranch flavor comes from measured dried herbs and buttermilk powder. Keep the breasts whole until serving. Pulling them apart early makes it easier to forget how long they've been sitting in the hot liquid, while a thermometer lets you remove each piece as soon as it is ready.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 7 oz each
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup pepperoncini brine
  • 8 whole jarred pepperoncini drained
  • 3 tbsp unsalted butter cut into small pieces
  • 1 tbsp dry buttermilk powder
  • 1 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Whisk broth, pepperoncini brine, buttermilk powder, parsley, dill, garlic powder, onion powder, salt and pepper in a 5-quart slow cooker.
  2. Nestle whole chicken breasts into the liquid and add butter pieces and pepperoncini around them. Cover and cook on low for 3 to 4 hours, checking from 3 hours and removing breasts as they reach 165°F.
  3. Cover cooked chicken on a clean plate. Pour the cooking liquid into a saucepan, leaving the pepperoncini aside with the chicken.
  4. Mix cornstarch with cold water and whisk into the simmering liquid. Cook for 2 to 3 minutes until lightly thickened.
  5. Serve one whole breast per person with 2 pepperoncini and the tangy herb sauce spooned over the top.