Crockpot Mississippi Chicken

"The Pot Roast" got turned into one of the best crockpot chicken recipes ever!

So we have had Mississippi Pot Roast more times than I can count. It's everyone's favorite pot roast - there are never leftovers - and it's literally called "The Pot Roast". I was excited to try this chicken version with me needing to eat less red meat. I will say that I had the expectations that this is going to be as good as pot roast because what is better than pot roast?! However, this is a great alternative AND it's a little easier on the wallet and cholesterol. It's slightly different with au jus instead of dry onion soup mix, but still tasty!

What you need:

• 4 boneless, skinless chicken breasts
• 1 packet Ranch seasoning mix
• 1 packet Au Jus gravy mix
• 1 stick unsalted butter
• 1 jar whole pepperoncini peppers, slightly drained
  
• 1 jar sliced pepperoncini peppers, drained
• Mashed potatoes for serving
  

Directions:

1. Place chicken in a slow cooker and sprinkle with ranch mix and Au Jus mix.
2. Top with butter and pour whole pepperoncinis over the top.
3. Cover and cook on LOW for 5 to 6 hours.
4. Remove chicken from slow cooker and shred.
5. Return to slow cooker with the sliced pepperoncinis. Heat through.
6. Serve over the top of mashed potatoes.
   

Recipe slightly adapted from Spicy Southern Kitchen

We truly do love the Mississippi pot roast and we took the advice of someone on Reddit and turned it into Mississippi Pot Roast Cheesesteaks. If you have an Instant Pot or are gifted one this year, this Instant Pot Mississippi Pot Roast recipe from Diethood is one you'll want to save!

Crockpot Mississippi Chicken

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 packet Ranch seasoning mix
• 1 packet Au Jus gravy mix
• 1 stick unsalted butter
• 1 jar whole pepperoncini peppers, slightly drained
• 1 jar sliced pepperoncini peppers, drained
• Mashed potatoes for serving

Instructions

1. Place chicken in a slow cooker and sprinkle with ranch mix and Au Jus mix.
2. Top with butter and pour whole pepperoncinis over the top.
3. Cover and cook on LOW for 5 to 6 hours.
4. Remove chicken from slow cooker and shred.
5. Return to slow cooker with the sliced pepperoncinis. Heat through.
6. Serve over the top of mashed potatoes.

Notes:

Recipe slightly adapted from Spicy Southern Kitchen

Created using The Recipes Generator