Slow Cooker Mississippi Chicken Meatballs
These slow cooker Mississippi chicken meatballs cook Real Good chicken meatballs in a ranch, au jus, and pepperoncini juice sauce thickened into a rich gravy for an easy set-it-and-forget-it weeknight dinner.
Servings 4
Ingredients
- 1 pack real good chicken meatballs 20 oz
- ½ cup low sodium chicken broth
- 1 packet au jux gravy
- 1 packet ranch seasoning
- ½ cup peperoncini juice
- 2 tablespoon unsalted butter
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- In a measuring cup, add low sodium chicken broth, pepperoncini juice, au jux gravy and ranch seasoning. Mix until well combined.
- Add entire package of chicken meatballs into slow cooker.
- Next pour liquid onto meatballs and stir so they are evenly coated.
- Add 2 tablespoon of unsalted butter to top of meatballs.
- Add peperoncini peppers to crockpot for added flavor. adjust based on spice level preference.
- Cook on low for 3-4 hours. Cooking on high is not recommended due to risk of burning meatballs.
- In a separate bowl, combine 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until well combined and no clumps are present.
- 30 minutes prior to the meatballs being fully cooked, add cornstarch slurry to crockpot, to thicken the sauce. This will help provide a gravy consistency.
- Serve and enjoy
Notes
- Low and slow only on this one. High heat in the slow cooker risks burning the meatballs and the pre-made meatballs do not need the extra heat to cook through — they just need time to absorb all that Mississippi flavor.
- The pepperoncini juice is the ingredient that makes this taste specifically like Mississippi-style rather than just ranch and gravy meatballs. Do not swap it out.
- Add the cornstarch slurry in the last 30 minutes only. Added too early it can break down during the long cook and the sauce will thin back out before serving.
- Make sure the slurry is completely smooth before it goes into the slow cooker. Any cornstarch lumps will stay lumps in the finished gravy.
