Have you heard of the Mississippi Roast craze? We made one last year, and it’s still one of our very favorite Crock Pot Thursday recipes, so I was excited to try the same idea, but with chicken. I’m hooked on cooking with pepperoncinis, and am loving the slight kick they give the meat, without being too spicy.
This version uses chicken breasts, and I’ve made it two ways now. The first is as seen above, keeping the chicken breast intact, which plates beautifully and is nice and moist.
The second way is to shred the chicken in the juices at the end of the cook time, and serve it over rice, on top of a salad, or in a tortilla. This version was excellent as well, and helps the chicken absorb even more of the delicious buttery sauce.
Honestly, you can’t go wrong either way, and you are going to fall in love with this chicken!
I used my 3.5 Quart Crock-Pot Casserole Slow Cooker to make this Crock Pot Mississippi Chicken.
Crock Pot Mississippi Chicken
- 3 lbs boneless, skinless chicken breasts
- 1 stick butter
- 1 packet dry ranch dressing mix
- 1 packet gravy mix (I used turkey)
- 10 pepperoncinis
- Place chicken in slow cooker, and sprinkle dry ranch mix and gravy packet over the top.
- Slice butter into four or five even slices, and place on top of chicken.
- Distribute pepperoncinis on top.
- Cover and cook on low 6-7 hours.
- If desired, shred chicken in juices. Otherwise, serve breasts with a little of the sauce drizzled on top.
This recipe was deeelicious! The taste of the pepperoncinis made this dish amazing! I thought it might be a little spicy, but the spice level was perfect for kids. Both of my kids ate two plates. I want to make this again right now!
One of my favorite recipes for Crock Pot Thursday is our Mississippi Roast. So I was excited to see that we were making a chicken version this week. And it didn't disappoint! The chicken was moist and tender, and the juices (which I made into gravy) were so so flavorful. We had with garlic mashed potatoes and together it was the ultimate comfort food. We had 4 kids age 4 and under for dinner, and they all lapped it up. Win!
(Kim used boneless, skinless chicken thighs.)
This made the most moist, flavorful, and delicious chicken ever. I used frozen chicken breasts, and cooked on low for 8 hours. The chicken shredded perfectly. The first night we ate it over mashed potatoes, and the next we poured it over ciabatta buns and topped with bacon and cheddar cheese. Yummm!!!
I loved this recipe, and it may be my favorite Crock Pot Thursday chicken recipe, and with tons of chicken in our recipe index, that's a pretty bold statement.
Recipe modified from Recipes That Crock!