This post may contain affiliate links. You can read the affiliate disclosure HERE

If you love Mississippi Pot roast than you gotta give it a try with Chicken. It is just as delicious and I actually may even like it better!! There is just something about the mixture of these flavors. Just 5 simple ingredients but those 5 ingredients just make this dish melt in your mouth with flavor.

How to make Mississippi Chicken

One of the best things about this recipe is the convenience of throwing it in the crock-pot / slow cooker. I use my Crock-pot at least twice a week. It's great for the busy mom or dad. You know that no matter what, you're going to have a nice meal for yourself and your family.

This recipe is also great for the Instant Pot, so don't fret if you forgot to throw it in the Crock-pot before heading out to work or whatever happened. If time is not an issue, or you just prefer, you can throw this in the oven and bake it too.

5 Simple Ingredients

Here are the 5 ingredients needed to make Mississippi Pot Roast Chicken

Chicken breast or thighs
Au Jus Gravy Mix
Salted or unsalted butter (your preference)
Ranch Dressing Mix
Peperoncinci

Is Mississippi Chicken Keto or Low Carb?

Yes, this incredible dish is Keto and low carb. You will want to serve this with a keto-friendly side or keto bread. Some options you can use are cauliflower rice, zucchini noodles, or just eat it by itself.

Mississippi Chicken

Author: Trish
Prep Time: 10 Minutes
Cook Time: 7 Hours
Total Time: 7 Hours 10 Minutes
Yield: 8 1x
Category: Lunch, Dinner
Method: slow cooker
Cuisine: American

Print Recipe

Description

Crock-pot Mississippi Chicken is made with chicken breast or thighs, butter, Ranch Dressing Mix, Au Jus Gravy, and peperoncini peppers.

Ingredients

Scale

2 lbs Chicken breast
1 Pk Au Jus gravy mix
1 Pk Ranch dressing mix
1 stick butter salted or unsalted your preference
6-8 Peperoncini peppers

Instructions

Add chicken breast to the bottom of the slow cooker
Sprinkle Ranch dressing, Au Jus gravy mix over the top of the chicken.
Place butter and peperoncini on top.
Cover and cook on low for 6-8 hours.
When done, take two forks and shred the chicken right in the pot with the juices. Remove the peppers before shredding.