I remember when I first heard about Mississipi roast. I made one almost immediately and LOVED it. After eating the first roast, I thought – how good would this be with chicken??
We love chicken. Since I have done Mississippi Chicken (same recipe as Mississippi roast, but with chicken), I’ve found that others have done the same (I wasn’t so unique after all, it seems!).
I would like to link to the original Mississippi Roast recipe, but I found it so long ago that I have no clue where I found it. But, many people have posted about it online, so you’d have no problem finding it.
For the Mississippi chicken, I did the exact same thing as the roast recipe that is all over the internet (except I use 16 oz of pepperoncini peppers).
I just add the chicken, the mixes, butter and pepperoncini peppers (with the juice) to a crock pot. I cook it on high for 4 hours.
When done, I shred the chicken and removed the stems from the peppers.
You may want to remove some of the liquid (it can be reserved to be a dip – think french dip – if you like!), prior to shredding the meat.
You can eat it with vegetables or on a sandwich like we do. I like to put mayonnaise on a bun (or hoagie roll!), add the chicken (and some of the peppers) and provolone cheese. It’s hard to beat – for tastiness and easy recipes!
4 large chicken breasts
1 stick of butter
1 packet Au Jus sauce mix
1 packet Ranch dressing mix
1 16 oz jar (I actually had 1/2 a large jar on hand) pepperoncini peppers, with juice
- Add chicken breasts to crock pot
- Sprinkle Au Jus and Ranch mixes on top of chicken
- Top with butter and pepperoncini peppers
- Cook on high for 4 hours (or low for 8 hours)
- Once chicken is done, shred