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★ Dinner
DinnerMississippi Chicken Crockpot Dinner
A flavorful and easy-to-make crockpot chicken dish with carrots, potatoes, and a spicy kick from pepperoncinis.
Caroline BaconIngredients
- 4-5, peeled and chopped large carrots
- 1 bag, washed and quartered potatoes
- 4 large chicken breasts
- 1 packet au jus mix
- 1 packet ranch dressing mix
- to taste, with some placed on each chicken breast and some around the side pepperoncinis
- 1 stick butter
Instructions
- 1Place the peeled and chopped carrots and quartered potatoes in the crockpot.
- 2Add the chicken breasts on top of the vegetables.
- 3Sprinkle the au jus mix and ranch dressing mix over the chicken and vegetables.
- 4Add pepperoncinis around the chicken, placing one on each breast, and some around the side, pouring some of the juice over them.
- 5Place the stick of butter on top.
- 6Cover and cook on low for about 8 hours.
- 7After cooking, shred the chicken using a hand mixer or fork.
- 8Serve the shredded chicken with vegetables and enjoy.
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Open in Pepper →Why the Crockpot Rules Weeknights
Ten minutes of prep in the morning is worth more than a fancy recipe at 6 p.m. — that's the whole crockpot bargain.
Cooks on Pepper stack the pot with chicken, a packet of dry seasoning, a jar of sauce, and a stick of butter and let time do the work.
The best dishes here are the ones nobody can believe took five minutes to assemble.
Quick Tips
- 1
Don't lift the lid
Every peek adds 15-20 minutes to the cook time.
- 2
Add dairy at the end
Cream, cheese, and sour cream break down over 6+ hours — stir them in the final 30 minutes.
- 3
Sear the meat first
Brown chicken thighs, chuck roast, or sausage in a hot pan before the crock — it's the flavor difference.
- 4
Pasta goes in last
Uncooked pasta added at the end absorbs the sauce and finishes in 20-30 minutes on high.
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