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American·Main Course

Mississippi-Style Chicken Chili

A slow-cooker mashup of the famous Mississippi Pot Roast and a white bean chicken chili, featuring the classic ranch and au jus combo with a spicy, tangy twist.

Prep

10m

Cook

240m

Total

250m

Serves

6

Method

  1. 01

    Place the boneless, skinless chicken thighs into the bottom of a slow cooker in an even layer.

    Step 1
    Watch · 0:15
  2. 02

    Sprinkle the au jus gravy mix, ranch dressing mix, and chili powder evenly over the chicken. Add the white kidney beans on top.

    Step 2
    Watch · 0:45
  3. 03

    Pour in the pepperoncini brine and fire-roasted diced tomatoes. Add the sliced pepperoncini peppers and distribute the slices of butter over the top.

    Step 3
    Watch · 1:26
  4. 04

    Cover with a tight-fitting lid and cook on High for 3 to 4 hours (or on Low for 6 to 8 hours) until the chicken is very tender and ready to fall apart.

    Step 4
    Watch · 2:18
  5. 05

    Remove the chicken thighs to a bowl. Use a pair of scissors to cut the chicken into bite-sized 1 or 2-inch pieces, then return the chicken to the slow cooker and stir everything together.

    Step 5
    Watch · 3:13
  6. 06

    Taste for seasoning and add salt or extra spice if needed. Serve hot in bowls, optionally over rice, garnished with extra pepperoncinis, hot sauce, and chopped green onions.

    Step 6
    Watch · 3:45

From Chef John

  • “Do not read the ingredient list on either package. This is like similar advice to telling people who love sausage: do not visit a sausage factory.”
  • “If you shred these whole thighs, you're going to get pieces of chicken longer than your spoon, which could potentially cause some chin burns.”
  • “You are after all the Dwight Schrute of exactly which musical fruit.”