September 14

Mississippi Chicken

We loved the Mississippi pot roast a lot, but sometimes it just felt heavy after eating it for a few days (meal prepping).  So we talked about trying the same recipe, but using a different protein. This time we tried it using chicken. We are certainly glad we decided to try it. Because it is really tasty! I imagine that it would also make tasty version of carnitas too, but we’ll save that for another post.

This recipe makes a lot of food, which is the main reason i like it meal prepping. The chicken releases a ton of its own juices which is perfect for that au jus flavor. I like to shred the chicken then let it sit in the juices for a bit before serving so that it can absorb even more flavor.

This recipe is perfect for making a huge chicken sandwich and then dunking it in a cup of au jus. Or throw it all over a scoop of rice, or some low card miracle noodle rice, and it is still a very filling meal. This recipe is super easy and makes a TON of food. There are so many ways to incorporate the chicken into other meals.

Mississippi Chicken

Course Main Course
Cuisine American


  • 3-4 lbs Chicken
  • 1 package Ranch Dressing mix 1oz, dry
  • 1 package Au Jus gravy mix 1oz, dry
  • 1 stick Butter
  • 5-10 pepperoncini peppers plus a few tablespoons juice
  • Vegetables optional


  • Add optional veggies to the bottom of the cooker. Carrots, onion, potato, etc...
  • Place chicken in slow cooker
  • Empty packages of dry Ranch dressing and Au Jus dressing on top of the roast.
  • Place stick of butter on top.
  • Place pepperoncini around and on top of the roast.
  • Cook on HIGH for 3-3.5 hours, or on LOW for 6-7 hours.


Original recipe:
Tried this recipe?Let us know how it was!

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Posted September 14, 2018 by Food.PWWF in category "Dinner", "Lunch", "Main Dish

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