MISSISSIPPI CHICKEN

Mississippi chicken is cooked tender and full of flavor in one pot with a package of ranch dressing mix, a package of au jus sauce mix, and pepperoncini peppers. Enjoy this delicious chicken schnitzel with mashed potatoes, rice or egg noodles. I love serving this dish with warm yeast rolls, green beans, and a simple garden salad.

If you like the taste of this easy Crock Pot recipe with simple ingredients, you must try my Mississippi Pot Roast recipe. Both taste equally delicious layered on sandwich rolls.

HOW TO MAKE CROCKPOT CHICKEN MISSISSIPPI

First add the chopped onions to the crock pot and then place the chicken breasts or chicken thighs on top of the onions. Then sprinkle the au jus and ranch seasoning over the chicken. Add butter and pepperoncini and add about 1/2 cup pepper juice.
Cover with a lid and cook on low heat for 6-8 hours or on high heat for 4-5 hours until it crumbles very easily. Using two forks, shred the chicken directly into the casserole dish.Serve over mashed potatoes, rice or egg noodles.

HELPFUL RECIPE TIPS

Use boneless, skinless chicken breasts or boneless, skinless chicken thighs. You can find
ranch seasoning in the salad dressing aisle of your local supermarket. I like the Hidden Valley brand. You can find the dry au jus sauce mix in the same aisle as the dry chili mixes and dry sauce mixes.For a spicy touch, add 10 to 12 pepperoncini to the pot along with about half a cup of pepper brine from the pepperoncini jar. You can also replace the pepperoncini with banana peppers.
Cut the butter into quarters so it starts a little quicker in the casserole.
Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days. Reheat over low heat on the stove or in the microwave at reduced power.To freeze, let it cool completely. Then freeze in a sturdy freezer container or a resealable freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove over low heat or in the microwave on reduced power.

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