These Low-Carb Mississippi Crockpot Chicken Roll-Ups are packed with succulent chicken, zesty peperoncini, and savory seasonings, this dish is not only delicious but also carb-conscious. The slow-cooking process allows the flavors to meld together, resulting in tender, juicy chicken that's perfect for wrapping in crisp iceberg lettuce cups. Top it off with sharp cheddar cheese and fresh cilantro for a low-carb meal that's bursting with taste.
4 chicken breasts
4 chicken thighs
1 Lipton Onion Soup Mix
1 Hidden Valley Ranch Seasoning Packet
2 onions, sliced thin
1/2 stick butter, divided into 4 tablespoons
1, 16 oz jar Mezzetta Golden Greek Peperoncini
6 cloves garlic, crushed
1 head of iceberg lettuce
1/2 cup shredded sharp cheddar cheese
1/2 cup chopped cilantro
Begin by layering the bottom of the crockpot with half of the jar of Mezzetta Golden Greek Peperoncini.
Place 2 tablespoons (or two pats) of butter on top of the peperoncini in the crockpot.
Add the chicken breasts and thighs on top of the butter and peperoncini, followed by the sliced onions and garlic cloves.
In a measuring cup, combine the Lipton Onion Soup Mix with 1 cup of brine from the peperoncini jar. Mix well.
Pour the soup mix and brine over the chicken in the crockpot.
Sprinkle the Hidden Valley Ranch Seasoning Packet evenly over the chicken.
Add the remaining peperoncini from the jar on top.
Cover the crockpot and cook on low for 8-10 hours, allowing the flavors to meld and the chicken to become tender.
Once the cooking is complete, shred the chicken easily with two forks.
To serve, spoon the shredded chicken into crisp iceberg lettuce cups, ensuring you include some of the onions and peperoncini in each cup. Top the chicken with shredded sharp cheddar cheese and chopped cilantro.
