Poulet du Mississippi à l’Instant Pot ou à la mijoteuse

Ingrédients

• 1/2 cup water
• 1 Tbsp Better than Bouillon Beef Base or Chicken Base
• 1/2 cup pepperoncinis (whole or sliced)
• 1/2 cup pepperoncini juice
• 3 bone-in chicken breasts, skin removed
• 1/4 cup butter, cut into slices
• 1 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp black pepper

Préparation

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Add water, beef base, pepperoncinis, juice and chicken into Instant Pot. Place butter on top of chicken. Sprinkle the chicken with salt, onion powder, garlic powder, thyme and pepper.

3. 3

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.

4. 4

   Move chicken to a cutting board and pull the chicken off of the bone. Discard the bone and stir the chicken pieces back into the Instant Pot.

5. 5

   Serve chicken and enjoy drizzled with some of the juices.

6. 6

   --- Slow Cooker Instructions: ---

7. 7

   Add water, beef base, pepperoncinis, juice and chicken into slow cooker. Place butter on top of chicken. Sprinkle the chicken with salt, onion powder, garlic powder, thyme and pepper.

8. 8

   Cover and cook on low for 4-6 hours.

9. 9

   Move chicken to a cutting board and pull the chicken off of the bone. Discard the bone and stir the chicken pieces back into the slow cooker.

10. 10

    Serve chicken and enjoy drizzled with some of the juices.