Mississippi Chicken Pot Roast
A bold, flavorful twist on classic Mississippi pot roast made with tender shredded chicken — balanced, comforting, and easy enough for any night of the week.
Servings 4
Equipment
- 6 Quart Or larger slow cooker
- Pan for Searing the chicken in optional
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
- 1/2 Packet Au Jus Mix (.5 oz)
- 10-12 Whole Pepperoncinis plus 3 tbsp of the juice
- 1/2 Cup Low Sodium Chicken Broth
- 4 tbsp Unsalted Butter, sliced thin
Homemade Ranch Seasoning
- 1 tbsp Dried Parsley
- 1 tbsp Dried Dill
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Black Pepper
Instructions
- Season chicken with garlic and herb seasoning.
- Sear chicken in avocado oil if desired. You only need to sear it for a couple minutes on each side until it has a nice golden crust. (You can also skip this step althogether).
- Place chicken in a 6-quart slow cooker. Add onion and garlic around the chicken.
- Sprinkle ranch seasoning and au jus mix over top. Add pepperoncini peppers and juice.Pour broth around chicken and top with butter.
- Cook on LOW 4–5 hours or HIGH 3–5 hours.Shred chicken and stir into juices before serving.Taste and season with salt if needed!