Slow Cooker Mississippi Chicken

Ingredients

Instructions

0 of 6 steps complete

1. 1Place chicken in a 4- to 6-quart slow cooker. Pour in broth and pepperoncini brine and scatter peppers and butter over the top.
2. 2Combine dried parsley, dill, garlic powder, onion powder, thyme and pepper, and sprinkle evenly over the chicken. Do not add salt yet; pepperoncini brine is salty.
3. 3Cover and cook on LOW for 4–6 hours; the displayed time estimates 5 hours. Check from 4 hours: chicken must reach at least 165°F and shred easily.
4. 4Transfer chicken to a board and shred. For thicker gravy, pour the cooking liquid into a saucepan and bring to a simmer. Mix cornstarch with cold water, whisk in and simmer 3–5 minutes.
5. 5Return chicken and gravy to the cooker, stir with the peppers and taste for seasoning. Sprinkle with fresh parsley and serve over mashed potatoes or rice if desired.
6. 6Refrigerate in shallow containers within 2 hours for up to 3–4 days. Reheat chicken and gravy to 165°F.