Well, it happened. I failed to look ahead at my menu yesterday and pull my beef roast from the freezer to make for dinner tonight. Well, sometimes mistakes can turn into a good thing! Instead of our family’s favorite Mississippi Roast, I decided to give it a try with chicken. I replaced the traditional beef au jus packet with a can of cream of mushroom soup and reduced the amount of butter. My family really liked how the tangy spice of the pepperoncini came out with the chicken.
This recipe is so easy that it takes less than 5 minutes to prepare, which is my favorite part of the entire thing!
Slow Cooker Mississippi Chicken
3 pounds chicken breast
1 – 14 ounce can cream chicken soup
2 tablespoons ranch dressing mix (or 1 package)
8 pepperoncini whole
1 tablespoon liquid from the pepperoncini jar
3 tablespoons butter
Place all ingredients in the slow cooker, cover, and cook on high for 4 hours or low for 6-8. Carefully remove and place the chicken breasts on a cutting board. Shred with 2 forks. Return the meat to the slow cooker and let rest for 30 minutes using the “keep warm” function.
Serve on sandwiches or over masked potatoes or rice.