Mississippi Chicken (cooking.nytimes.com)

In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce. As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used. Mashed potatoes, rice and greens are great sides that would hold up well to the tangy gravy, or serve with some peas for a bit of sweetness. Consider baking some cornbread or dinner rolls as well while it cooks.

Rating: None

Ingredients

• 1 yellow onion, diced
• 2 pounds boneless, skinless chicken thighs
• 8 whole pepperoncini, stemmed and halved, plus 1/2 cup liquid from the jar
• 4 garlic cloves, minced
• 3/4 cup unsalted butter, cut into tablespoons
• 1 cup unsalted chicken stock
• 1/4 cup soy sauce
• 2 tablespoons fresh parsley, minced
• 2 teaspoons minced fresh chives
• 2 teaspoons minced fresh dill
• Salt

Preparation steps

1. 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.
2. 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.

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