Chicken Mississippi Roast Recipe
As an Amazon Associate I earn from qualifying purchases.
If you’re in the mood for a comforting meal that’s easy to whip up and bursting with flavors, the Chicken Mississippi Roast recipe is the answer to your cravings. This recipe is not just delicious; it’s a hands-down winner for its simplicity and sweet, savory goodness.
Why You’ll Love Chicken Mississippi Roast Recipe
- Easy Peasy: With just a handful of ingredients and straightforward steps, this recipe is a breeze even for kitchen beginners.
- Deliciously Tender: The slow cooking process in the oven ensures that the chicken becomes so tender it practically falls apart, making every bite a savory delight.
- Versatile Vibes: Serve it with mashed potatoes, rice, or noodles; this dish is like a culinary chameleon, adapting to your favorite sides with ease.
- Sweet Heat Magic: The combination of ranch seasoning, pepperoncini peppers, and their juice creates a flavor profile that strikes the perfect balance between sweet and spicy.
- Perfect for Recipes or Leftovers: Not only is this dish a showstopper on the dinner table, but the leftovers also make for a fantastic lunch the next day.
Ingredients Needed To Make Chicken Mississippi Roast Recipe
- Whole chicken
- Chicken stock
- Ranch seasoning
- Kosher salt
- Black pepper
- Pepperoncini peppers
- Olive oil
- Onion
- Cornstarch
- Water
How To Make Chicken Mississippi Roast Recipe
- Prepare Chicken: Start by removing any twine and innards from the chicken. Preheat the oven to 350 degrees.
- Cook Onion and Seasonings: Place a large dutch oven over medium heat, add olive oil and diced onion. Cook for 5 minutes. Add ranch seasoning, kosher salt, black pepper, chicken stock, pepperoncini peppers, and pepper juice. Mix well.
- Cook Chicken: Add the whole chicken to the dutch oven mixture. Bring to a low boil. Cover and place in the oven for 2-3 hours or until the chicken is falling apart.
- Make Gravy: Remove the chicken from the dutch oven and skim any fat off the top of the gravy. Place the dutch oven over medium heat. In a bowl, mix 1/2 cup of water and cornstarch. Stir into the gravy. Cook for 10 minutes until thickened. Set aside.
- Shred Chicken: Take the chicken, remove the meat, shred it, and place it in a bowl. Add a couple of ladles of the gravy to the shredded chicken.
- Serve: Chicken Mississippi Roast is ready to be served! Pair it with mashed potatoes, rice, or noodles for a delightful meal.
Variations & Substitutions
- Include sliced carrots and potatoes for a complete one-pot meal.
- Experiment with different seasoning blends for a personalized twist.
Commonly Asked Questions
Can I use boneless, skinless chicken for this recipe?
Yes, you can use boneless, skinless chicken pieces, adjusting the cooking time accordingly to ensure they are cooked through.
Can I make this Chicken Mississippi Roast recipe in a slow cooker?
Absolutely, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until the chicken is tender.
Are there alternatives to pepperoncini peppers?
Certainly! Banana peppers can be a good substitute if you prefer a milder taste, or you can use jalapeños for added heat.
Chicken Mississippi Roast
When I think of comfort food, this meal checks all the boxes while not being overly complicated.
Equipment
- Measuring cups/spoons
- oven safe dish
- Ladle
Video
Ingredients
- 1 whole chicken
- 1 tablespoon olive oil
- 1 large onion (diced)
- 2 tablespoons ranch seasoning
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 32 ounces chicken stock
- 6 pepperoncini peppers + 1/3 cup pepper juice
- 1 tablespoon cornstarch
- 1/2 cup water
Instructions
- Prepare Chicken: Remove any twine and innards from the chicken. Preheat the oven to 350°F.
- Cook Onion and Seasonings: Place a large Dutch oven over medium heat, add olive oil and diced onion. Cook for 5 minutes. Add ranch seasoning, kosher salt, black pepper, chicken stock, pepperoncini peppers, and pepper juice. Mix well.
- Cook Chicken: Add the whole chicken to the Dutch oven mixture. Bring to a low boil. Cover and place in the oven for 2-3 hours or until the chicken is falling apart.
- Make Gravy: Remove the chicken from the dutch oven and skim any fat off the top of the gravy. Place the dutch oven over medium heat. In a bowl, mix 1/2 cup of water and cornstarch. Stir into the gravy. Cook for 10 minutes until thickened. Set aside.
- Shred Chicken: Take the chicken, remove the meat, shred it, and place it in a bowl. Add a couple of ladles of the gravy to the shredded chicken.
- Serve: Serve Chicken Mississippi Roast with mashed potatoes, rice, or noodles. Enjoy!
Notes
Mississippi Chicken Slow Cooker:
- Prepare the Chicken: Remove any twine and innards from the chicken.
- Cook the Onion and Seasonings: Heat olive oil in a skillet over medium heat, add the diced onion, and cook for 5 minutes until softened. Add the ranch seasoning, kosher salt, black pepper, chicken stock, pepperoncini peppers, and pepper juice. Stir to combine.
- Transfer to Slow Cooker: Pour the onion and seasoning mixture into the slow cooker. Place the whole chicken into the slow cooker, ensuring it’s covered with the liquid.
- Slow Cook the Chicken: Cover the slow cooker with the lid and cook on low for 6-8 hours or high for 4-5 hours until the chicken is fully cooked and falls apart easily when shredded.
- Make the Gravy: Once the chicken is done, remove it from the slow cooker and set it aside. In the slow cooker, skim off any excess fat from the gravy. In a small bowl, mix ½ cup of water with 1 tbsp of cornstarch to create a slurry. Stir the slurry into the gravy in the slow cooker and cook on high for 10-15 minutes
- Shred the Chicken: After removing the chicken from the slow cooker, shred the meat and place it in a bowl. Pour some of the thickened gravy over the shredded chicken.
- Serve and enjoy.
Nutrition
Serving: 1gCalories: 377kcalCarbohydrates: 12gProtein: 28gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 100mgSodium: 1265mgPotassium: 452mgFiber: 1gSugar: 3gVitamin A: 217IUVitamin C: 12mgCalcium: 25mgIron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!
I am no chef , let alone a cook. I figured that I try this recipe cause it seemed like I could follow this directions. And let me tell you that it was so simple and when your teenage Terminator gives it a 8/10 then I know I did great following the simple instructions.
Salty want to thank you for sharing this recipe with us and it was delicious. And of course I had to put it on top of mashed potatoes.
YOU ARE SO WELCOME!
Can you make this in the Instant Pot?
You can, just adjust time accordingly
I don’t have a Dutch oven or a slow cooker how can I do this recipe please thanks and it looks very delicious thanks
a large, higher side pan that is oven safe