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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Original recipe: https://food.playswellwithflavors.com/2018/08/29/mississippi-pot-roast/
Tried this recipe?Let us know how it was!
August 29

Slow Cooker Salsa Chicken

This recipe is so simple that I kinda feel bad calling it a recipe. It is literally just two things – chicken & salsa.

You can mix it up by varying the salsa used. The chicken lets out a lot of its own juices, so don’t be afraid to use a salsa that has some kick. Because of all those juices, don’t add the whole jar of salsa, only add up to two cups, no more. Also, the thing to remember about this recipe is that the better the salsa, the better the flavor will be; As it is literally the salsa doing all of the work here.

Slow Cooker Salsa Chicken

Prep Time 1 min
Cook Time 4 hrs
Total Time 4 hrs 1 min
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 lbs Boneless Chicken
  • 1 container Salsa
  • Salt
  • Pepper

Instructions
 

  • Salt and pepper your chicken to help add flavor.
  • Add the chicken to the bottom of the slow cooker.
  • Add at least 2 cups of salsa on top of the chicken.
    Don't add any more than 2 cups, as the chicken produces a lot of its own juices.
  • Cook on high for 4 hours or on low for 8 hours.
  • Chicken will become easy to break apart with a fork..
    Shred all of it right in the slow cooker and serve.

Notes

Original recipe: https://www.gimmesomeoven.com/2-ingredient-slow-cooker-salsa-chicken-recipe/
Tried this recipe?Let us know how it was!
August 29

Mississippi Pot Roast

 

This was super easy to make. It came out really delicious. We followed the original recipe and wasn’t disappointed. It was tender, flavorful, tons of juices.

The simplicity is what really makes this a great recipe. Dump in the meat, the powdered mixes, then pepperoncini with juice. It is just about fool proof.

Our first try was a 3.77# roast and it took 7 hrs on low. I think next time we will try to half the butter. Traci whipped up some low-carb biscuits to go with this. The combo was pretty amazing! They ended up being a great way to mop up all those tasty meat juices.

Other suggestions that we found suggested to try substituting french onion soup mix, or brown gravy mix. Searing the meat will help with increasing the flavor, but it is an optional step. We have already decided that next time we will be adding a layer of vegetables to the bottom of the pot.

We’ll report back after we give it another go. Meanwhile, here’s the recipe…

Mississippi Pot Roast

Course Main Course
Cuisine American

Ingredients
  

  • 3-4 lbs Beef Roast
  • 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

Instructions
 

  • Add optional veggies to the bottom of the cooker. Carrots, onion, potato, etc...
  • Place roast 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 LOW for 7-8 hours

Notes

Original recipe: https://belleofthekitchen.com/2016/04/13/mississippi-pot-roast/
Tried this recipe?Let us know how it was!

Update 1

Okay, we did it again… We made another roast. This time we did 5.651bs. The Wholefoods by us sells the roast in slabs that are -1.71bs., so this time i went for three slabs. It also came out very tasty. We tried a few things different though.

We added lots of vegetables. A bag of baby carrots. A bag of baby potatoes, A box of mushrooms. Totally doing this again next time. We cut the amount of butter used in half. That it was fine. We subbed brown gravy for the au jus. Next time though, we’re going back to using the au jus.

 

Update 2

We tried making it with chicken. What a treat! I think it might even be better then the pot roast. Anyways… this is our Mississippi Chicken recipe.