I discovered this recipe through the grapevine. It's straightforward and has many rave reviews. Like many before, I was looking for something simple and quick to throw into the crock pot and leave until dinner. Fair warning: It is slightly salty, with some shopping and minor prep work. This is for both recipes; however, it has been a hit for the family.
Mississippi Chicken
3 pounds boneless, skinless chicken breasts
One packet au jus gravy mix or French onion soup
One packet of Ranch dressing mix
½ cup (1 stick) salted butter
6 or 10 pepperoncini peppers sliced
1/2 of the jar of pepperoncini juice
Add 3 pounds of boneless, skinless chicken breasts to the bottom of the slow cooker.
Sprinkle one packet of au jus gravy mix and one packet of ranch dressing mix on the chicken.
Then, top with 1/2 cup (1 stick) salted butter and six or more sliced peperoncini peppers. I also like to cut the butter, which helps.
Cover and cook on low for 6-8 hours. The chicken will produce juices, so you don't have to add any other liquid. However, if you feel like your chicken is drying out, add a 1/2 cup of chicken broth during the cooking time.
When it's ready, take a couple of forks and shred the chicken. Then serve!
Sides: We've tried mashed potatoes, noodles, rice, and orzo. The winner was mashed potatoes. As for veggies, I like peas, carrots, and broccoli. I found the sweetness of corn to blend poorly.
Onward to the beef!!
This one was interesting, and I don't make it often. I liked it, though; it is a good winter meal.
Mississippi Beef
2 tablespoons vegetable oil
1 (3-pound) chuck roast
1 packet Ranch dressing seasoning
1 packet Au Jus gravy mix or Fench onion soup
10-12 pepperoncini peppers
1/3 cup juice from the jar of pepperoncini peppers
4 tablespoons butter
Instructions
Heat a large skillet over medium-high heat and heat oil.
Brown the chuck roast in the oil on both sides until you get a nice sear
Place the chuck roast in a 6-quart slow cooker.
Sprinkle the Ranch seasoning and Au Jus gravy or French Onion mix over the chuck roast.
Scatter the pepperoncini peppers around the chuck roast.
Pour the juice over the roast.
Cut the butter into slivers and scatter them on top.
Cover and cook on LOW for 8 to 9 hours.
**If you are worried about the beef drying out in the middle, add a 1/2 cup of beef broth to the crock in the middle of the cooking time.
Shred the beef with 2 forks and discard any fatty pieces.
Like chicken, this can be served in many different ways, though it is very tasty as a sandwich.
Enjoy!!!
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