Mississippi Chicken Pot Roast Recipe
This Mississippi Chicken Pot Roast is a flavorful and easy slow cooker recipe featuring tender chicken breasts or thighs simmered with garlic, onions, pepperoncini peppers, and a blend of savory seasonings. The dish results in juicy, tender chicken infused with a tangy, buttery sauce perfect for shredding and serving over rice, mashed potatoes, or your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on LOW or 3-5 hours on HIGH
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southern
- Diet: Low Salt
Ingredients
Scale
Chicken and Seasoning
- 1.5–2 lbs Boneless Skinless Chicken Breasts or Thighs
- Mrs Dash Salt-Free Garlic and Herb Seasoning, to taste
- Paprika, to taste
- 1 tbsp Avocado Oil (for searing the chicken)
Vegetables and Aromatics
- 1 Yellow Onion, diced
- 6–7 Garlic Cloves, minced
Seasoning Mix and Sauces
- 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
- Season the Chicken: Season the boneless skinless chicken breasts or thighs generously with Mrs Dash Salt-Free Garlic and Herb Seasoning and paprika, ensuring all sides are coated for maximum flavor.
- Sear the Chicken (Optional): Heat 1 tablespoon of avocado oil in a pan over medium-high heat. Sear chicken pieces for about 2 minutes on each side until a golden crust forms. This step enhances flavor but can be skipped for convenience.
- Prepare Slow Cooker Base: Place the seasoned (and seared if desired) chicken into a 6-quart slow cooker. Scatter the diced yellow onion and minced garlic cloves evenly around and on top of the chicken to infuse aroma and depth.
- Add Seasonings and Liquids: Sprinkle the au jus mix evenly over the chicken and onions. Add the 10-12 whole pepperoncinis along with 3 tablespoons of their juice. Pour the ½ cup of low sodium chicken broth around the chicken. Top everything with thin slices of the 4 tablespoons of unsalted butter to enrich the sauce.
- Cook the Chicken: Cover and cook the mixture on LOW for 4 to 5 hours, or on HIGH for 3 to 5 hours, until the chicken is tender and shreds easily. The slow cooking melds flavors and produces juicy meat.
- Shred and Serve: Once cooked, shred the chicken directly in the slow cooker and stir it thoroughly into the flavorful juices. Taste and adjust seasoning with salt if necessary before serving your Mississippi Chicken Pot Roast.
Notes
- Searing is optional but adds extra flavor and texture to the chicken.
- You can use chicken breasts or thighs depending on your preference for lean or more flavorful meat.
- The pepperoncini peppers and their juice add a mild tangy and slightly spicy kick to the dish.
- Serve over mashed potatoes, rice, or noodles to soak up the delicious juices.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: slow cooker chicken, Mississippi pot roast, easy chicken recipe, butter chicken, pepperoncini chicken, shredded chicken, comfort food
Find it online: https://yumwithmia.com/mississippi-chicken-pot-roast-recipe/
