Crock Pot Mississippi Chicken is made with chicken breasts, au jus gravy, ranch seasoning, real butter and peperoncini peppers. Absolutely scrumptious!
CROCK POT MISSISSIPPI CHICKEN
After I shared the recipe for CROCK POT MISSISSIPPI POT ROAST earlier last year, I got a lot of folks asking about making it with chicken. This recipe really works well with just about any kind of meat you can think of. What I love most is it is a true crock pot recipe. And by that I mean you can literally fix it and forget it. Pop it all into your slow cooker and set it on low and go to work and then come home and it's ready. It won't be burned or dry at all.
WHAT KIND OF CHICKEN SHOULD I USE?
I am using frozen breasts here. I use a 3 lb. bag and works perfect if you need to let this hang out for 8 or more hours until you get home from work and it's also a bit cheaper than it's fresh counterpart. They cook up great without any kind of thawing at all.
Chicken thighs can be a very affordable option. If I use chicken thighs then I'll usually cut the butter in half just because there is more fat in chicken thighs.
IS MISSISSIPPI LOW CARB AND KETO-FRIENDLY?
It is! As long as you aren't serving it on a bun. You could eat it by itself or maybe on some Keto-friendly bread. Now, favorite way to serve this is on a bun. We slather some mayonnaise on it and add some provolone cheese and let it get all nice and melty. But you can really do much more with it. You could serve it with some MILLION DOLLAR MASHED POTATOES or egg noodles. You can't go wrong.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless, skinless chicken breasts
- au jus gravy mix
- ranch dressing mix
- salted butter
- pepperoncini peppers
Add chicken breasts to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter and add peperoncini peppers. Note: want a bit more "kick" - add some of the peperoncini juice into the pot too!
Cover and cook on low for 6-8 hours.
The chicken will produce its own juices so you don't have to add any other liquid to this.
When it's ready, take a couple of forks and shred the chicken. It will be very tender.
Then serve it up however you prefer. We served it up on some sub rolls here.
CRAVING MORE RECIPES? CHECK THESE OUT!
CROCK POT MISSISSIPPI CHICKEN
Ingredients
- 3 lbs boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup salted butter (1 stick)
- 6 peperoncini peppers
Instructions
- Add chicken breasts to the bottom of the slow cooker.
- Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
- Then, top with stick of butter and peperoncini peppers.
- Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
- When it's ready, take a couple of forks and shred the chicken.
- Serve alone with sides or as a sandwich with sliced provolone cheese.
Video
Notes
- I am using frozen breasts here. I use a 3 lb. bag and works perfect if you need to let this hang out for 8 or more hours until you get home from work and it's also a bit cheaper than it's fresh counterpart. They cook up great without any kind of thawing at all. However, fresh chicken breasts can be used and the cooking time will be he same.
- Chicken thighs can be a very affordable option. If I use chicken thighs then I'll usually cut the butter in half just because there is more fat in chicken thighs.
- Other serving options can be to serve it on sub rolls with some melted provolone cheese or over rice, egg noodles or mashed potatoes.
Alayne
I have made this recipe several times and it is always a hit! In the past I have only made for a couple people so have followed the ingredients exactly. If I need to double this recipe, as I am cooking for 12 people, do I double everything? 2 packets of ranch, 2 packets of au jus, 2 sticks butter and 12 peppers? Would cooking time be the same, 8 hours for 6 lbs of chicken, or do I need to increase it?
Brandie @ The Country Cook
Hi Alayne! I would actually use two separate crock pots so that it cooks properly (and evenly.) Just make a second batch and you should have plenty 🙂
Becky
I've always added juice from the peperoncini jar when I make this recipe whether it's with chicken, beef roast, or pork! Rarely use Au Jus mix due to the saltiness, but with chicken, I use a pkg of Onion Soup mix or low sodium bouillon dry. packets. Always use half or less amount of UNSALTED butter!
Barb
Stupid question but can you use frozen butter for the recipe?
Brandie @ The Country Cook
Hi Barb, honestly I don't see why not!
Sharon
Oh my goodness, came across this recipe and just had to make it. Delicious!! I only had 3 thighs and one boneless skinless breast on hand, so I cut the recipe in half. It made plenty and so delicious!! Thank you!!
SUSAN GILIO
FYI___Recipe calls for one packet of AuJus mix, but directions say "both"! Just thought i would let you know!
Brandie @ The Country Cook
Thanks Susan - the "both" is referring to the au just packet AND the ranch dressing packet. Sorry for any confusion!
Lisa
In the crock pot now. Did a pork roast this way a few new years days ago and hubby still remembers "that roast with the peppers and butter" so I googled a recipe for homemade au jus mix, got my bouillon cubes out and made that then found enough frozen chicken and put everything in the crock. Cant wait til dinner....
Patty
Instead of Aujus I used crockpot chicken and savory herbs seasoning pack ( the store was all out of aujus) and it was an instant hit with my family! Love this recipe (I also added some of the juice from the Pepperocinis for an extra kick of heat)
Brandie @ The Country Cook
Sounds delicious Patty! Thanks so much for taking the time to come back and comment!
Michael Thaddeus Doyle
Boy, my partner and I wish we had found this recipe sooner. I'm a longtime home cook and was a but skeptical. Then we made it for the first time and were blown away! It really is awesome, like everyone else says--we make it pretty often now. We're in Chicago, and this Mississippi Chicken is thisclose to essentially being a chicken version of Chicago's traditional Italian Beef. So just like Italian Beef, I love to to dunk my whole sandwich completely into the juice before eating. (Yes, it's super messy, but if you're used to eating Italian Beef sandwiches, you're used to messy elbows already!)
The only real difference is that Italian Beef is spicier. So unlike the reviewers who caution about using too many pepperoncinis and too much pepperoncini liquid here, we use an ENTIRE JAR of pepperoncinis (sliced are great--they just melt in!) including ALL THE LIQUID. For our Chicago taste buds, it takes this Mississippi Chicken from awesome to extraordinary.
I'm writing this while waiting for another batch of this chicken to come out of the Crock Pot for Shabbat dinner, and really, can't wait. Even without all the peppers, this recipe is a total winner!
Michael Thaddeus Doyle
Oops--and I totally meant to rate this five stars!
Brandie @ The Country Cook
Michael - I feel like this deserves comment of the year!! Ha! Thank you so very much!! I am absolutely tickled that you came back to leave such a glowing review. Thank you for being here!
Pam
I would like to ask if anyone has tried this on a turkey breast. I have done whole chicken, chuck roast and pork roast. Love them all.
Marie
I used my ninja foodi to make this and it was fantastic!! Going in my cookbook thank you!!
Don
I have thawed boneless skinnless chicken breast, what should the time adjustment be?
Alycia Nichols
Without question, hands down, no joke...THIS IS LIKELY THE BEST RECIPE I’VE GOTTEN FROM PINTEREST!!!!!!!!!!!! I have made this twice (reduces the amount of butter considerably because we’re kinda old and have to watch our cholesterol), and it is FABULOUS!!!!!!! I’m using the few little leftovers to make street tacos for my lunch tomorrow! Then making another batch to put in enchiladas this weekend. I’m telling you...this is a game changer for me, and I cook A LOT!!! I’ve been making the beef version for a few years, but this chicken version has my heart. Lower in calories, cholesterol, fat, price...it checks all the boxes!!! Have a great rest of summer, and thanks again! My husband and I are happy little campers!
Kim Honeycutt
I love your comment, it has convinced me to print it out and try it!
Mick Minion
Family loves this meal. Only addition is to shred chicken when done with two forks and allow to sit in juices for 15 minutes in crockpot on warm. Makes the chicken even more tender.
Summer
Seriously the BEST! Super simple—less than 5 minutes to literally THROW together and cooks on its own. I used frozen chicken breast from Walmart and it tasted like gourmet chicken! Adding to my weekly meal planning!!! Hubby loved and even my littles 🙂 thank you!!!
Robin
This is a absolute favorite of ours! I use a family pack of boneless, skinless chicken thighs (about 8 or 10 thighs). I layer it on the plate as follows:
Cooked rice; rinsed and heated black beans; layer of heated corn; Mississippi Chicken with its juices (I always make extra "juice"); a few T. of mild Herdez Salsa Verde; shredded cheese; avocado; and, lastly, chopped cilantro.
I'm making this again today.
Sarah
What size ranch and au jus packets ate used (i.e. 6oz, 8oz)
Stacey
I made this a few weeks ago and I am making it again and this time I am adding some cream cheese to give it a more saucy consistency.
Michael J. Vasko
This is a favorite with the family. I like to shred the chicken when done and let sit for 15 minutes more before serving to let the chicken absorb even more of the juices. Taste is rich and is actually just as good as leftovers.
Emily McKay
Our family favorite. Go easy on the seasoning and use salt less butter. Otherwise it will be too salty.
Necie
I cook mine in the instant pot
It’s heavenly
pattyJ
If you don't mind, could you please share instructions for cooking it in the instant pot? Thank you
Lisa
Can this be cooked the day before and heated in a sterno pan?
Thank you!
Melissa Jewell
I did it on high for 4 hours and was perfect
Mandy
How long should I cook this on high?
Brandie @ The Country Cook
Hi Mandy! There are certain recipes I really don't think should be rushed by cooking on high. It really needs to be cooked on low so the chicken gets super tender. You could cut the time in half to cook on high but keep in mind, it may not as be as butter as if you cooked it low and slow. 🙂
Daniela
Can you make this with chicken breasts that are not frozen? Any thoughts?
Brandie @ The Country Cook
Hi Daniela! Of course you could! Frozen chicken breasts are just more budget friendly but you could certainly use fresh ones! 🙂
Lindsay
Could you add carrots to this would that be wrong lol?
Brandie @ The Country Cook
Lol! Girl, if you want carrots then add carrots. I won’t stop ya!
Scott S
Wow. Thank you
Brandie @ The Country Cook
Thank you Scott!
Lynn
So easy and delicious, even for an average cook like me. Highly recommended.
Sheryl Kolves
I’ve had this recipe made with beef and it was great, so I decided to try it with chicken. I followed the recipe to the T using unsalted butter and it came out SUPER salty. I have no idea what went wrong. Any suggestions?
Brandie @ The Country Cook
Hi Sheryl. Hmmm...that's. really bizarre. It's always so hard to say unless I am there with someone while they are making it. 🙁
Robert
Have you ever added rotel to this
Brandie @ The Country Cook
Hi Robert - I haven't but I think it should definitely work!
Debby
This was just as delicious as the Mississippi pot roast I will definitely be making this again and again Thanks for the recipe
Brandie @ The Country Cook
That is so awesome to hear Debby! Thank you for taking the time out of your day to come back and leave feedback!
Beth
I love the flavors of this and the simplicity but found it incredibly salty. I like salt but this was overbearing. Has anyone tried this recipe with something other than au jous?
I used only 2.7 lbs of chicken breasts so that may have contributed. Definitely do not need salted butter.
elaine hills
I use unsalted butter instead of salted butter and it is delicious .
Brandie @ The Country Cook
Thank you for the feedback Elaine!
Amanda
I love this recipe! I made it a couple weeks ago. I froze the leftovers but I don't have a clue how to reheat them. Any suggestions!? Don't want it to go to waste.
donna
I would probably microwave. There are probably some juices in it that will retain in the meat.
Mary Blevins
I have made this several times, and my family ( which consists of 9 children and their spouses plus 11 grandchildren) love it!! I very seldom have any leftovers even after make 2 crockpots of it!
Kristine b
Can a stick of margarine be substituted for the butter?
Brandie @ The Country Cook
Hi Kristine! Good question! Margarine is mostly oil so I wouldn't suggest it. Real butter is the way to go! 🙂
Gail
Sooo good, uses chicken thighs, just added the packets, butter, and pepperchinnes. So easy. Whole family gave it a thimble up!
Brandie @ The Country Cook
Yay! That's so great to hear! Thank you Gail!!
Leesa
I do not eat beef. Do you think using a little chicken stock would take the place of the richness of the Au ju?? Do you have another suggestion?
Laura
I would try a packet of chicken gravy. Should also work to lightly thicken the juices in the crockpot as well.
Or...if you wanted to do shredded chicken tacos, I would use a packet of taco seasoning.
This recipe is really tolerant of seasoning substitutions. A lot of people also like to use onion soup mix.
Brandie @ The Country Cook
Hi Leesa, I agree with Laura. I think a chicken gravy mix would work just fine here 🙂
Christine A Adams
I will be gone to work for 12 hours.Should I add some water?
Brandie @ The Country Cook
Nope! This will make enough of its own juices to keep it from drying out.
Dena
SO GOOOOOOD!!!!!!
RECIPES A KEEP AND REDO MEAL!!!!
Brottney
What does this taste like? I was going to make pulled chicken I want to make a plainer chicken that you add bbq sauce on.
Andrea Catlin
I want to use more than 3 lbs of bone in chicken thighs. What would be the cook time?
Brandie @ The Country Cook
It depends on the number of pounds you are cooking and how large your slow cooker is. You may just have to add about an hour or so of cooking time.
Sara Brown
What are instant pot conversions? Thanks! I had two friends recommend!
Sara
Just an FYI your directions don’t say anything about the peppers
Brandie @ The Country Cook
Hi Sara! Great catch - I sure did! I got it fixed. Thank you!
Dina Gardner
Same question as above. Do you brown the chicken first before putting it in the crockpot? I know for the pot roast recipe which I have made it tells you to do that .
Brandie @ The Country Cook
Hi Dina, no need to brown the chicken first. 🙂
Viv
Salted butter not necessary since the dry mixes are loaded with it.
Debra Fuller
Made it last weekend and it’s the best roast ever. I’m making it tonight with chicken. Going to try it with a Boston Butt next week. I added just a touch more water though.
Brandie @ The Country Cook
Love hearing that Debra! Hope you like the chicken version too!
Lorraine
Do you brown the chicken before putting in the crock pot. Mississippi chicken.
Angie
Does this freeze well? Thank you!
John Lootens
I have made the Pot roast version of this in the past and loved it. This will be the first time with chicken. When I make it I use the entire jar of peppers and about half of the juice, I really like these peppers . This way would probably be too spicy for most people but I love it plus I don't serve it with anything just the chicken and peppers and sauce.
Barbara
If I were to use twice as much chicken, would I double everything else? Would I increase the cooking time? Thank you.
Lea
I can’t find the au ju gravy mix in the store, can I substitute it with brown gravy mix? Or what should I substitute it with? Thanks!
C Peters
Made Mississippi Chicken last week for the first time.from another receipe which called for slow cooking on low for 8-10 hours. Needless to say 8 hours was too long so I am anxious to try cooking at 6 hours as you recommend. The only other complaint was it was a bit too salty so will try using unsalted butter next time. Served it over homemade polenta!
B. Wine
What kind of cheese did you use w the meet on the subs?
Donovan
I made it tonight, family loved it.
II put cream cheese in it.
Betsy
So delicious, thank you for the recipe! I want to try this with a slaw on the sandwich. Any ideas on a slaw that would complement the flavors of the chicken?
Tammy
Do you salt and pepper the chicken before you pour the seasoned packets?
Michelle
Does it say to do that in the instructions? No, it doesn't.
Pamm
Using pork shoulder roast was great.
Chicken not so great. To dry, Shredded and sauced it up for sandwiches.
SuzieQ
hi there I have made the Mississippi roast many times and can't wait to try the chicken
thanks so much for posting the recipe
I also had a question for you please
where did you find your cooker? I have been looking and looking and can't find one quite like that
thanks and regards and Happy Cooking
Reny
I have made the Mississippi Pot Roast several times and everyone just loves it, so when I seen your recipe for the Chicken and Pork Roast I knew I had to try them. We had a friend over for the Mississippi Chicken, he and my husband said it was the best chicken they have ever tasted. Tonight I'm doing the Pork Roast. I can't wait to try it. It smells amazing. Thank you for the awesome recipes.
William Zeallor
Hi and happy new year! I am wondering, should I lessen the cook time if I use thawed, fresh chicken?
Brandie @ The Country Cook
It depends on the size of the chicken pieces. Frozen pieces are usually smaller than their fresh counterparts. So the cooking time may actually be the same. Just keep an eye on it the first time you do it. 🙂
Judy
Love this recipe but would like to make it for holidays. Has anyone doubled the recipe? Would you just use two of everything?
Patty
I made this recipe using fresh chicken thighs, without the peppers because my family doesn't care for them. I only used 2 tbsp of butter to cut down on the fat. I used 5 pounds of chicken. After the chicken was tender, I removed it from the crock pot and wanted extra sauce, so I turned the setting to high and whisked in a small can of cream of mushroom soup. The sauce/gravy was so rich and beyond fabulous!!!! My husband literally raved about the flavor! I'm making it agin today for dinner. Thank you for my new favorite recipe!
Kathy
We love these and can't thank you enough! The kids even accidentally used the ranch with the beef instead of the onion and it was still amazing!
Tosin O'Callaghan
How much is "a packet"? Thanks!
Jess
I just made this for my husband and me and he loved it! I went through all the comments and made little changes of my own. I cut up a small red onion and put it on the bottom before I layered the chicken. I used unsalted butter, and decreased the amount of butter because I poured in a little of the pepper juice to give it kick. We like things a little spicy so that helped with that and I also added about 10 or 11 peppers instead of the suggested 6. Added salt, pepper and garlic powder. We put it on Hoagie buns and used horseradish sauce and mayonnaise, and provolone cheese and cut up green peppers. Soooooooo amazing!
Megan
I have three picky little eaters, and am happy to say EVERYONE loves this meal. We make this at least twice a month!
Brandie @ The Country Cook
Woo hoo!! Whenever we can get picky eaters to enjoy new meals - it's always a win! Thank you Megan!
Heather
Did anyone try if with the dry onion mix instead of the gravy?wondering how it came out
Megan
I have! It was fantastic. I have made it both ways, only substituting with onion mix because I did not have au jus.
Linda
This is our dinner tonight. Used boneless, skinless chicken thighs (with only 1/2 stick of butter) and put in the crock pot on low for four hours. Just turned it off and tasted - Yummy! I used lower sodium brown gravy mix from Aldi and a bit more dry ranch seasoning (jar from Sams Club). I took the chicken out and now have some small Yukon gold potatoes cooking in the same cooking liquid.. I have made this before with chicken breasts and pot roasts but the thighs are my new favorite and I normally don't care for dark meat.
Dawn
Very good. I made the exact recipe but only had unsalted butter. We use very little salt so this worked perfectly for us . There is plenty of salt from au jus and ranch dressing. Thanks for the recipe. I used fresh chicken and I would say no more than 6 hours in 4 quart crockpot on low.
Amy
I have never used AuJus with chicken, what a great idea! Thanks for sharing.
Brandie @ The Country Cook
Hope you love it Amy!
Sarah
Can you cook it on high?
Lorie johnson
Can I use bone in chicken thighs?
Regina
When you shred the meat, do you pour off the fat or just mix it all together?
Tammy
Is there anything you can substitute for Ranch dressing packet? I am NOT a Ranch fan at all, but this sounds like a good way to prepare dinner. Any thoughts??
Michelle
I have this recipe cooking in my crock pot as we speak! Can't wait to get home after work and try it! We'll be serving it with mash potatoes, gravy and some Brussels sprouts. Yummy!!!
Ann
While it was good we thought it was very salty. Perhaps using only half of the aus jus would decrease the salt or unsalted butter? Otherwise, it had a very good flavor. We put it on toasted hoagie buns with Havarti cheese and heated the sandwich. I will try it again, though. Love your recipes!
Karen
I thought it salty too. I just bought lower sodium brown gravy mix instead. Worked very well. I also tried with no salt added butter and worked fine. My college aged kid has me make this in gallon bags and freeze. He just thaws and dumps in crockpot before class and has dinner when he gets back.
Jen
Use low salt pkgs instead
Mardean
Going to try this
Julie Berry
Oh my LORD,..I CAN'T wait to make this dish for my husband! I'm from Mississippi as well. My husband is gonna enjoy this recipe! He LOVES that I LOVE to cook for him. Can you please post your Pot Roast recipe too?
Thanks for sharing!
Julie
Jamie
Has anyone ever tried this with a packet of onion soup mix instead of the au jus gravy?
Victoria
I have! Tasted amazing. French Onion dip mix and ranch mix
Carrie
Is the gravy mix a must? I really want to try this tomorrow & have all the ingredients except the gravy mix? ????
Carrie
Maybe chicken broth instead? Please let me know!
Lexie
I was just wondering how long I should cook if my chicken is already thawed out?
Dej
Au gravy is made with beef or beef fat.. what else for you recommend that doesn't have beef in it for non beef eaters?
Brandie @ The Country Cook
Hi Dej! I'm not sure - what would you normally use? Perhaps a packet of chicken gravy?
Jane
Pally, I would suggest an envelope of Onion Soup Mix instead of the beef...
I have also used an envelope of Italian Dressing Mix. Should be great either way, or both 🙂
Jen
Brown gravy mix, or if you have veggie base a tbsp of that might work.
Sarah
What kind of cheese do you use on the meat with the rolls? Looks yummy!
Brandie @ The Country Cook
Provolone! 🙂
Sarah
I just found where it says you use provolone cheese. Ooops! I have 7 of us that would be eating this, 2 adults and 5 kids. I want to make sure I have left overs, would it be best to double it? If I double it could it all fit into one crock pot?
Brandie
This should make plenty but if you want to make sure there are leftovers you can double. It would really depend on your crock pot if doubling would fit.
Jackie
Can you cook on high for 4 hours , got a late start cooking roast ?
Regina
I made this for dinner tonight and it was a huge hit! We used hoagie rolls and I toasted them slightly before adding the chicken. After placing the chicken on the roll, I put it open faced under the broiler for just a minute to get it all melted and yummy. My 12 year old picky eater loved it too, so it will definitely be a recipe that we use again. I am also going to try the Mississippi Pot Roast recipe one day this week as well!
Thank you so much for the weekly meal planning ideas. I am trying to work smarter not harder in the kitchen and your easy recipes are a tremendous help!
Brandie @ The Country Cook
Yay for satisfying picky eaters - ha! I *know* that feeling well! 🙂
Val
If you use fresh chicken how long should you cook it?
Brandie
Maybe cut back the cook time about an hour. Hope that helps.
Julie
I am going to try making something with 4 chicken breasts and can't figure out what size crockpot to use please help me! I'm new to crockpots and I am freaking out on the size! I have 3 crockpots small medium and large and have no idea what quart size they are (they are hand me downs). Please help me.
Brandie
Don't stress it Julie, before long you will get the hang of it, I promise! Without knowing the sizes or quarts I am just going to make a guess. The small one I would assume would be for dips, so I would go with the medium for the 4 chicken breasts. You want to make sure your crock pot is filled at least half full so that it cooks properly. So you can use your judgement to see if the medium size will do the trick. If you think it is too small, just throw it in the large one. I hope this helps make things a little easier for you. Enjoy having that helping hand in the kitchen.
Gaby
What or how do you serve the pot roast with?
Brandie
Gaby, I like to serve with mashed potatoes and sometimes for a change we add to sub rolls and eat as a sandwich.
Sue's Akorn Shop
This would be something really different to try with chicken and I think it would be tasty.
Brandie
If salt is an issue, you can use lower sodium mixes.
Meg
Do you use frozen chicken or thawed chicken?
Brandie
You can use either but usually I use frozen
Suzie Berry
This was SO delicious!! I cut an onion up and put it on the bottom of the crock pot before putting the chicken breasts on top of them. I also used some other kind of gravy mix (something like gravy for steak with mushrooms)...worked just fine. I added a bit of salt, pepper, garlic powder, and onion powder to the ranch and gravy mixes and sprinkled the mix over the chicken. Also, added 2 green peppers cut into pieces on top of the chicken. Flavor was fabulous!! Thank you for the recipe! ♥
Brandie
So glad you enjoyed it Suzie!
Gloria
Why do people have to add their own condiments to a perfectly wonderful recipe. Make it like it calls for or we don't want to hear what you added. We want the original.Gloria That is a completely different recipe to me.
Jason
People can add what they desire, and they are just letting people know if the other ingredients taste good wth the recipe. There is no need to be rude!
Diane
I agree and love to hear what others add. We always add different ingredients to recipes - sometimes it is great, sometimes not so much.
Joyah Seaton
Thanks for sharing your twist Susie, to the recipe..I've tried the original way, and TODAY I'm going to try your wsy!!
Rizbarb
How can you say a recipe is so delicious and then go on to tell how you altered the dish. What does this tell us about the original recipe?
Judy
It says it’s a fine recipe! I love to hear the ways others have added to a dish. The great thing about a recipe like this is that you can make it your own!
Amber
I do not see how that persons remark was rude. I agree with them. I'm about to make this recipe for the first time and can't wait.
Dori
Thank you for letting us know how you tweaked the recipe. As it turns out, I only had green peppers in my kitchen so I substituted them and our sandwiches were delicious!
Penny
Dori - thanks! I was searching through the comments to see if anyone else used green peppers, that's all I have and want to start this now!
Sharon
Can we use Turkey? Looking for an alternative for Thanksgiving, since it's going to be a small in house celebration this year?
Rhonda
Thanks, I was looking for comments also because I didn’t have the au jus packet, thanks for saying that the gravy mix and some extra spices works great.
Jessica
Tried this for the first time tonight. My husband and I really enjoyed it. My picky child even ate some.
Will be good leftovers.
Linda Gilmore
are the breasts put in crockpot frozen or should they be thawed first? gotta try this recipe! tnx much.
Brandie @ The Country Cook
Hi Linda! They sure are! Makes it so much easier. No thawing necessary 🙂
Janet
I'm so excited to go home and make this. The Mississippi Pot Roast has been a favorite, and I have lots of boneless chicken breasts in the freezer.
Brandie @ The Country Cook
Hope you love it! We had some leftover and used it as a topping for baked potatoes. So good!
Old school cook
You can also cut back on the butter also. If you add the juice from the peppers it makes it pickled and ruins the dish.
Bluechick65
We always pour at least 1t2 cup of juice to the pot roast version. Going to cook the chicken the same way. Can't wait.
Ruby Gentry
Wow this sounds good! So the only seasonings are in the packets? Do the peppers make this dish spicy?
Staci
Not spicy at all. It is closer to mildness of a bell pepper than a jalapeno. It adds a nice kick of flavor but not spicy. My teenager doesn't like spicy foods and he loves this. I have added 10 peppers and it still came no where near spicy like a jalapeno. If you know what a banana pepper taste like.....that is the better example.
Unknown
Do you top with the peppers in the beginning? You don't pour in any juice from the pepper jar do you?
Pat Gonzalez
I would not recommend pouring any juice from the pepper. I tried it one time and it made the broth really hot! This has become one of my family's favorite recipes. I have made it at least ten times in the last 2 months using beef roasts. I am going to try it with chicken.
Peter
No juice. The butter and juices from the chicken is all the liquid needed.
Nadine
The directions for the Mississippi Chiken Crock Pot recipe don't say when to put those pepericinos. Do I add them on top of the chicken with the butter? I did see your post about not adding any of the pepericino juices. Do they make the dish spicy?
Brandie @ The Country Cook
Hi Nadine, you put the peperoncinis in at the beginning (along with the butter, etc.) They cook right along with the chicken. 🙂
Julia
Hi! Sounds delicious! Can't wait to make it tonight! How many servings does the 3lb bag make?
Brandie @ The Country Cook
Hi Julia! It makes about 6 servings (depending on how generous you are with the servings) 🙂
Melissa
I added the juice as s habit with the roast. How can I fix? Its half way cooked.
Anonymous
No, you don't use the liquid from the pepper jar, just the peppers. I know the Mississippi Pot Roast is delicious, now I have to try this chicken.
Amanda
I've used the juice from the peppers and it turns out fine especially if you like a little spice.