Can I use chicken thighs instead of breasts?

For best results, thaw frozen chicken bites overnight in the refrigerator. Reheat gently in a covered skillet over medium-low heat with a splash of chicken broth to restore moisture. Alternatively, microwave in 30-second intervals until warmed through, stirring between each interval.

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay even more tender than breasts. They have more fat content, which adds richness. Just cut them into similar-sized pieces and follow the recipe as written. You might need to extend the cooking time by about 30 minutes.

What if I don't have pepperoncini peppers?

While pepperoncini peppers give this dish its distinctive Mississippi character, you can substitute banana peppers or even pickled jalapeños (for a spicier version). In a pinch, adding a tablespoon of pickle juice and a dash of crushed red pepper can approximate the flavor profile.

Can I make this recipe with frozen chicken?

For food safety reasons, I recommend thawing your chicken completely before cutting it into bite-sized pieces. Using frozen chicken in a slow cooker can keep the meat in the temperature danger zone too long, potentially allowing bacteria to multiply.

How can I thicken the gravy if it's too thin?

If you prefer a thicker gravy, remove the chicken with a slotted spoon once it's cooked. Transfer about 1 cup of the cooking liquid to a small saucepan, bring to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook for 1-2 minutes until thickened, then pour back over the chicken.

Slow Cooker Mississippi Chicken Bites Recipe

Description

Slow Cooker Mississippi Chicken Bites are the ultimate comfort food, packed with savory flavors and easy to make using simple ingredients. Tender chicken bites cooked to perfection in a rich sauce of ranch, au jus, and butter, with a tangy kick from pepperoncini peppers. This dish is perfect for busy weekdays or cozy weekends when you crave a flavorful, hands-off meal.

Ingredients

Units Scale

Main Ingredients:

3 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup unsalted chicken stock
1 packet au jus gravy mix
1 packet dried ranch seasoning mix
8 tablespoons unsalted butter, cut into tablespoons
6 pepperoncini peppers

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Instructions

Prepare the Chicken:
Place the bite-sized chicken breast pieces into the bottom of an 8-quart slow cooker in an even layer.
Add Liquid:
Pour the unsalted chicken stock over the chicken, ensuring the liquid spreads evenly.
Season:
Sprinkle the au jus gravy mix evenly over the chicken, followed by the dried ranch seasoning mix. These will infuse the chicken with their signature savory flavors.
Add Butter:
Place the slices of butter evenly across the surface of the chicken. This will melt and create richness as it cooks.
Top with Peppers:
Add the pepperoncini peppers on top. The slight tanginess from the peppers compliments the savory layers beautifully.
Cook:
Cover and cook on low for 2-3 hours or on high for 1-2 hours. Stir halfway through cooking to ensure all the chicken separates and cooks evenly.
Serve:
Once cooked, use a meat thermometer to verify the internal temperature of the chicken (165°F). Stir the chicken, and serve it hot with the cooking liquid as a gravy over the bites.

Notes

Cut Chicken Evenly: Cutting the chicken into similar-sized pieces ensures it cooks evenly throughout.
Use Butter for Flavor: Don’t skip the butter—it enhances the creamy, rich flavor of the dish.
Arrange and Layer Properly: Layer the chicken in a flat, even layer to ensure consistent cooking.
Check Temperature: Always use a meat thermometer to ensure the chicken is cooked through.
Serve Immediately: Serve the dish hot for the best flavor and texture. Pair it with rice, mashed potatoes, or vegetables if desired.

Nutrition

Serving Size: 1 serving (approximately 1/8 of the dish)
Calories: 270
Sugar: 1g
Sodium: 730mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 26g
Cholesterol: 100mg