Mississippi Chicken
By Kia Damon from the NYTimes.
Servings 6 to 8
Ingredients
- 1 yellow onion diced
- 2 pounds boneless skinless chicken thighs
- 8 whole pepperoncini stemmed and halved, plus ½ cup liquid from the jar
- 4 garlic cloves minced
- ¾ cup unsalted butter cut into tablespoons
- 1 cup unsalted chicken stock
- ¼ cup soy sauce
- 2 tablespoons fresh parsley minced
- 2 teaspoons minced fresh chives
- 2 teaspoons minced fresh dill
- Salt
Instructions
- Sprinkle the onion on the bottom of a 6- to 8-quart slow-cooker, then lay the chicken thighs on top. Add pepperoncini, garlic and butter to the pot, then pour in the stock, pepperoncini liquid and soy sauce. Stir to combine.
- Cover the pot and cook on low for 6 hours. Once the chicken is done, use two forks to gently pull it apart. Add the herbs and mix into the gravy. Taste for salt and serve hot. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.