Slow Cooker Mississippi Chicken
A few years ago, my friend Brittany introduced me to the slow cooker Mississippi roast. I thought my life was forever changed. I was so excited to make this for the first time, and I thought all day about coming home to dinner already being ready. I know y’all are waiting for the “womp womppp”— William hated it. Apparently he hates roast…who knew? Major disapointment on my part. Flash forward to present day, and a few weeks ago one of my favorite foodie friends, Katie Denny (@thedailydennyr) posted that she made Mississippi chicken. I felt like I had the biggest a-ha moment— OMG, I will make the exact same recipe, but sub chicken for the roast. Shoutout Katie and shoutout Brittany for introducing me to my new favorite dinner, and the easiest recipe around.
The great thing about this too is that you can use fresh or frozen chicken breasts. The first time mine were almost all the way thawed, but the second time that I made it, I used frozen breasts, and it still turned out perfect.
I have been serving these with pepper-jack cheese on hamburger buns, but it would also be perfect with roasted veggies, mashed potatoes, rice or risotto— really anything that you’d like to serve it with. ENJOY!
Slow Cooker Mississippi Chicken
1 package of chicken breasts
1 packet dry ranch seasoning
1 packet au jus gravy seasoning
Several pepperoncini peppers, sliced
1/2 stick of butter, sliced into half inch thick pats
1/2 white onion, diced (optional)
Place chicken at the bottom of your slow cooker. Add the onions if using. Add the reasonings and pepperoncini peppers. Top with the butter pats.
Cook on low for 8 hours.
Shred the chicken and mix together with the liquid that’s formed in the slow cooker. Serve on buns or over rice or mashed potatoes. ENJOY!