Last winter, the recipe for Mississippi Roast turned everyday pot roast into an Internet sensation. The recipe flooded Pinterest, Facebook, magazines – there was no escaping it. Our recipe for the famed Mississippi Roast hit the blog in February. Our recipe, while a little different than some of the recipes out there (using banana peppers instead of pepperoncini, for example), was just as delicious. After trying it, we all understood the excitement surrounding this silky, buttery roast.
It’s October now and honestly, we miss Mississippi Roast a little bit. We wanted another excuse to put it on the table. To put a new spin on the recipe, the Test Kitchen tried it with chicken. If it’s that good with beef chuck, it has to be good using chicken, right?
The Test Kitchen tried it out and aren’t we glad they did. Mississippi Chicken is a little closer to the original recipe, which is said to have originated in Ripley, Mississippi. The original recipe uses pepperoncini peppers, butter, and ranch dressing mix. Three simple ingredients that many already have on hand.
We combined those key ingredients with chicken breasts and were just as pleased with the result as we were in February.
We asked the members of our tasting panel if they liked the Mississippi Roast or the Mississippi Chicken better and it was a 50/50 split. Like the roast, this chicken would be great served on buns as sliders, alongside a dollop of mashed potatoes, or all by itself. Make both and decide if your family prefers the roast or the chicken. That way, you’re sure to have leftovers. Maybe.
- 1/2 cup all-purpose flour
- 1 teaspoon coarse black pepper
- 1/2 teaspoon salt
- 4 pounds boneless, skinless chicken
- 1 package (1 ounce) onion soup mix
- 1 package (1 ounce) ranch dressing mix
- 1 cup chicken broth
- 1 jar (16 ounces) hot banana peppers, drained
- 1/4 cup butter
- In a large resealable plastic bag, add flour, black pepper and salt. Seal and shake. Add chicken to bag, then shake to coat with flour mixture. Place chicken in slow cooker crock.
- In a medium bowl, combine remaining flour mixture, soup and dressing mixes with broth. Pour over chicken, then top with peppers and butter.
- Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 5 to 6 hours until chicken is cooked and can be shredded.
- Remove chicken to a cutting board. Shred with two forks.
- Add shredded chicken back into the crock. Stir until well blended.
- Serve over mashed potatoes or on slider buns.