Mississippi Chicken Chili

Ingredients

• 2.5 pounds Boneless Skinless Chicken Thighs (trim excess fat; use thighs for best texture)
• 1 packet Au Gravy Mix (store‑bought au jus gravy mix)
• 1 packet Powdered Ranch Dressing Mix (store‑bought ranch seasoning)
• 1 tablespoon Chili Powder (rounded tablespoon; adjust to taste)
• 2 cans White Kidney Beans (Cannellini), Canned (drained and rinsed)
• 0.5 cup Pepperoncini Pepper Brine (use the liquid from the jar)
• 1 can Fire Roasted Diced Tomatoes (do not drain)
• 8 peppers Pepperoncini Peppers (sliced; use whole peppers from the same jar as the brine)
• 1 stick Unsalted Butter (cut into pieces)
• to taste Salt
• to taste Black Pepper
• 2 stalks Green Onions (chopped; optional garnish)
• to taste Hot Sauce (optional garnish)

Instructions

1. Prepare Ingredients

   Open all cans, drain and rinse the beans, slice the pepperoncini peppers, cut the butter into pieces, and have the chicken thighs ready.

   Time: PT15M

2. Assemble in Slow Cooker

   Place the chicken thighs in the slow cooker. Sprinkle the au gravy mix, ranch dressing mix, and chili powder over the chicken. Add the drained beans, pepperoncini brine, fire‑roasted tomatoes (with juices), sliced pepperoncini, and the butter pieces.

   Time: PT5M

3. Cook

   Cover the slow cooker and set it to High for 3½ hours, or until the chicken is tender and easily pulls apart.

   Time: PT3H30M

4. Shred the Chicken

   Remove the thighs with tongs, place them in a large bowl, and use kitchen shears to cut the meat into 1‑2 inch pieces.

   Time: PT10M

5. Combine and Season

   Return the shredded chicken to the slow cooker, stir to combine, then taste and add more salt, pepper, or extra chili powder if desired.

   Time: PT5M

6. Serve

   Ladle the chili into bowls, garnish with extra sliced pepperoncini, a drizzle of hot sauce, and freshly chopped green onions.

   Time: PT5M

Nutrition Facts

Calories

700

Protein

37g

Carbohydrates

20g

Fat

25g

Fiber

5g