Dinner

Mississippi Chicken Pot Roast Recipe

Bymia larkspur March 23, 2026March 23, 2026

Introduction

This Mississippi Chicken Pot Roast is a flavorful and easy slow cooker meal that transforms simple chicken into a savory delight. With tangy pepperoncini peppers and a blend of herbs and spices, it’s perfect for busy days when you want a comforting dinner with minimal effort.

The dish is served on a white plate with three main parts: at the bottom, there is a base layer of creamy, pale mashed potatoes with a smooth texture. On top of the mashed potatoes, there is a thick layer of shredded, brown pulled chicken mixed with a glossy, brown gravy that has visible green pepper slices scattered throughout. To the upper right of the chicken is a mound of bright yellow cooked corn with a slightly shiny, seasoned appearance. To the upper left of the plate, two biscuit halves sit with a light golden-brown outer crust and a soft, buttery inside. In the background, there is a white plate holding more golden-brown biscuits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5-2 lbs boneless skinless chicken breasts or thighs
Mrs Dash Salt-Free Garlic and Herb Seasoning
Paprika
1 tbsp avocado oil (for searing the chicken)
1 yellow onion, diced
6-7 garlic cloves, minced
½ packet Au Jus mix (0.5 oz)
10-12 whole pepperoncinis plus 3 tbsp of the juice
½ cup low sodium chicken broth
4 tbsp unsalted butter, sliced thin
1 tbsp dried parsley
1 tbsp dried dill
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
½ tsp black pepper

Instructions

Step 1: Season the chicken breasts or thighs evenly with Mrs Dash Garlic and Herb Seasoning and paprika.
Step 2: Heat the avocado oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. This step is optional but adds extra flavor.
Step 3: Place the chicken in a 6-quart slow cooker. Scatter the diced onion and minced garlic around the chicken.
Step 4: Sprinkle the Au Jus mix and ranch seasoning over the chicken and onions. Add the whole pepperoncinis along with 3 tablespoons of their juice.
Step 5: Pour the chicken broth evenly around the chicken. Top with the sliced butter, then sprinkle dried parsley, dill, garlic powder, onion powder, paprika, and black pepper over everything.
Step 6: Cover and cook on LOW for 4–5 hours or on HIGH for 3–5 hours until the chicken is tender and easy to shred.
Step 7: Remove the chicken, shred it with two forks, then stir it back into the juices before serving. Taste and add salt if needed.

Tips & Variations

Use chicken thighs for juicier results or breasts for a leaner dish.
Skip searing for a quicker prep, but searing adds a lovely depth of flavor.
Add chopped carrots or potatoes for a one-pot meal that includes vegetables.
Try substituting ranch seasoning with your favorite seasoning blend if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, you can freeze the shredded chicken and juices for up to 2 months, thawing overnight in the fridge before reheating.

How to Serve

The dish is served on a white plate with a textured rim, placed on a white marbled surface. At the bottom center, there is a thick layer of smooth, white mashed potatoes. On top of this, a generous portion of shredded brown chicken mixed with a dark brown gravy is spread evenly; the chicken looks tender and moist, with some green pepper slices scattered within. To the upper right side of the plate, there is a small heap of bright yellow cooked corn kernels, shiny and plump. On the left side, two half pieces of soft, golden-brown bread roll, lightly buttered, rest on the plate. In the background, there is a white plate filled with additional bread rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken, but cook time may increase slightly. Bone-in pieces also add more flavor to the broth.

What can I serve with Mississippi Chicken Pot Roast?

This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful juices. Steamed vegetables or a simple salad also make great sides.