Mississippi Chicken (Crock Pot Meal)
This is a recipe that a friend told me about, saying “you’ve gotta try Mississippi Chicken” – she was right! Its one of those oh-so-easy meals thanks to a trusty crockpot, a couple of seasoning packets (au jus and ranch dressing) and butter.
The author at thecountrycook.net, uses boneless skinless chicken breasts. I also made them with boneless, skinless thighs and had great results so don’t get too hung up on specific cuts of meat. As long as it’s boneless and skinless, you will be fine.
The recipe calls for peperoncini peppers, the whole kind, but the first time I tried it I only had deli-sliced ones and they worked great. It’s also a way to ensure you get some of the peppers in every serving.
In theory, the peppers should produce a little bit of tang, but I think it gets lost in the cooking process. A way to bump this up would be to add some of the juice from the peperoncini jar before cooking, or just serve with additional peppers (which I did). Either way, you can’t go wrong.
What truly carries this recipe is the butter. Chicken can get pretty dry, but not when you add a stick of butter to the crockpot!
The butter eliminates the need for any additional liquid for the mix. And for anyone following the keto diet, it provides a good dose of fat for your macro counts!
After slow-cooking all day, your reward is a supply of shredded chicken, which can be served a variety of ways. Keto dieters will want to eat as-is with maybe a side salad or other diet-friendly dish.
But I have to admit, I like it even better served with a carb.
Brown rice works well.
And my favorite? A hoagie roll.
Mississippi Chicken. So yummy!
Mississippi Chicken (Crock Pot Meal)
Recipe details
- 6 servings
- Prep time: 5 Minutes Cook time: 6 Hours Total time: 6 hr 5 min
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