Chicken Mississippi Roast Recipe

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

  1. Prepare Chicken: Start by removing any twine and innards from the chicken. Preheat the oven to 350 degrees.
  1. 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.
  2. 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.
  3. 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.
  1. 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.
  1. 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 Recipe

When I think of comfort food, this meal checks on the boxes while not being overly complicated.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chicken Mississippi Roast Recipe
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 377kcal

Equipment

  • Measuring cups/spoons
  • Large Dutch oven
  • Mixing Bowl
  • oven safe dish
  • Ladle

Ingredients

  • 1 whole chicken
  • 32 oz chicken stock
  • 2 tbsp ranch seasoning
  • 1 ½ tsp kosher salt
  • ¼ tsp black pepper
  • 6 pepperoncini peppers + 1/3 cup pepper juice
  • 1 large onion diced
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • ½ cup water

Instructions

  • Prepare Chicken: Remove 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: Serve Chicken Mississippi Roast with mashed potatoes, rice, or noodles. Enjoy!

Notes

Variations:
  • Include sliced carrots and potatoes for a complete one-pot meal.
  • Experiment with different seasoning blends for a personalized twist.

Nutrition

Serving: 1g | Calories: 377kcal | Carbohydrates: 12g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1265mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

2 Comments

  1. 5 stars
    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.

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