With only 5 ingredients and delicious seasoning, this Crock Pot Mississippi Roast Chicken is a super flavorful and comforting meal for any time of year.
A TASTY CROCK POT CHICKEN DINNER
I love all the different versions of the Mississippi crock pot recipes. I have shared Mississippi Pot Roast, Mississippi Pork Roast and Mississippi Chicken Breast. But I thought I would do a whole roaster chicken and change up the sauce just a tiny bit from my other version. I love how this Crock Pot Mississippi Roast Chicken turned out. My family loved this whole roast because they love the legs and the thighs from the whole chicken as opposed to just chicken breasts. Trust me when I say that you'll want to try this Crock Pot Mississippi Roast Chicken recipe! It's a game changer!
FREQUENTLY ASKED QUESTIONS:
I aim for around 6 pounds for the chicken. If you have leftovers, they make for the best chicken sandwiches and chicken salad.
We love this over mashed potatoes to use up some of that delicious gravy that is produced from this. But you can serve it with some of your favorite side dishes such as a side salad, pasta or maybe some maple-glazed carrots.
You can use chicken breasts. Go check out my other Mississippi chicken recipe as that one uses just chicken breasts and will have the proper cooking time.
That is an optional ingredient. It really isn't Mississippi chicken without them though. If you use the amount that I have given in this recipe, it is not hot or spicy. It just adds a subtle background taste that really adds to the depth of flavor to the chicken.
You can place any leftover chicken and juices in a bag or airtight container in the refrigerator for up to 4 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- whole chicken
- chicken gravy mix
- ranch dressing mix
- salted butter
- pepperoncini peppers
HOW TO MAKE CROCK POT MISSISSIPPI ROAST CHICKEN:
Make a 5-inch ring out of foil and place into the bottom of a 5 quart or larger oval slow cooker. Place the chicken on top.
Sprinkle the gravy mix then the ranch dressing mix on top as evenly as possible.
Place the pats of butter all over the chicken.
Add the peppers on top of everything. If you like more of a kick, add more peppers and a bit of the juice from the jar.
Cook on high for 4 to 5 hours, or low for 7 to 8 hours, but make sure the internal temperature checked in the thickest part of the breast reaches 165°F.
Serve with the gravy that is leftover in the slow cooker. Optional: Add some chopped fresh parsley as a garnish.
CRAVING MORE RECIPES? GIVE THESE A TRY!
- CROCK POT MISSISSIPPI POT ROAST
- CROCK POT MISSISSIPPI PORK ROAST
- CROCK POT MISSISSIPPI CHICKEN
- CROCK POT WHOLE ROTISSERIE CHICKEN
- CROCK POT CHICKEN AND GRAVY
- CROCK POT LEMON GARLIC CHICKEN
- CROCK POT CHEESY CHICKEN AND RICE
CROCK POT MISSISSIPPI ROAST CHICKEN
- 1 whole chicken roaster (around 6 pounds)
- 1 packet chicken gravy mix
- 1 packet ranch dressing mix
- 8 tablespoons salted butter (1 stick) cut into tablespoons
- 5 pepperoncini peppers (add some juicesfor a bigger kick of flavor)
- finely chopped parsley, for garnish optional
- Make a 5-inch ring out of foil and place into the bottom of a 5 quart or larger oval slow cooker. Place the chicken on top.
- Sprinkle the gravy mix then the ranch dressing mix on top as evenly as possible.
- Place the pats of butter all over the chicken. Add the peppers on top of everything. If you like more of a kick, add more peppers and some of the juice.
- Cook on high for 4 to 5 hours, or low for 7 to 8 hours but make sure the internal temperature checked in the thickest part of the breast reaches 165°F.
- Serve with the gravy the chicken makes as it cooks and chopped parsley as garnish, optional.
- Please take note of the proper size slow cooker to use for this recipe.
- Chicken breasts can be used but I have a separate recipe just for that which you can find in a link above.
- Serve with your favorite sides, this goes great over mashed potatoes as it makes its own gravy.
- Unsalted and low sodium options can be substituted where possible.