If you have ever had Mississippi Pot Roast, this is very similar. I posted the meat version of this in October of last year. This is almost identical with just chicken as the only difference and so flavorful. The Mississippi Pot Roast recipe in case you are interested is super easy and very handy to have in your rotation. You will not be disappointed.
The gluten-free-girl was here for dinner and I made this. I checked all the ingredient lists and everything was copasetic for her tummy. I made it with rice and corn, but there are so many options. I’m making the leftovers into tacos. I’m also using it in salads. It freezes well if you want to keep some on hand.
1 packet Au Jus gravy mix
1 packet Ranch seasoning or Onion Soup Mix
1 cup reduced chicken broth
1 cube of butter
as many pepperoncini plus juice as you like
Place everything in your crockpot.
Cook on LOW for 6 hours. Shred and serve with your choice of sides and enjoy.
* From the Recipe Box:
I’ve not made it with thighs yet, but I will. When I do, I will probably serve it with rice and teriyaki and leave out the pepperoncini.
I think it would be great with stuffing or mashed potatoes as well. I made gravy with the au jus. I added a bit of Worcestshire sauce to darken it up and add to the flavor. It was good.
We like gravy. I made the jus into gravy using Worcestshire sauce. Way good. This week I used balsamic, cream and butter. I think we both thought it was even better. Give them a try, you won’t be disappointed.
and remember: Life humbles you as you age. You realize how much time you wasted on nonsense. Big kiss, Lynn
From the Recipe Box 