Food

Recipe Review: Mississippi Chicken πŸ“

I’ve been on a roll this week with dinners. I’ve been thinking ahead, preparing and trying new things…it’s what I imagined being a stay at home mom would be like all the time but is not at all 🀣. Usually the days are so rushed, there’s so much to do, places to be, appointments, volunteering, activities and somewhere along the way I’ve forgotten to defrost something or didn’t get a chance to run to the store and it’s a dinner fail. We wind up grabbing something out quick or throwing something random together. But this week I’ve had more time during the days at home and have really stayed on top of things. So this week I have a few new recipes to review but I’m gonna start with last nights dinner.

This recipe had me a little concerned because the ingredients were simple but seemed a bit odd together. Let me start by saying that this is hands down one of the easiest crock pot meals EVER!!! There is zero prep work, zero!! And when it’s cooked all you do is shred (which it really just falls apart anyway) and stir. I found this one on Buns In My Oven which I’ve been obsessed with lately. All the recipes I’ve tried from there have been amazing. You can even sign up to have them emailed to you or if you follow on Facebook they can come through messenger. I’ve been printing the ones that interest me as they come in and there are so many! This one is called Mississippi chicken and is an easy weeknight meal but would also be perfect for a party or potluck.

Mississippi Chicken πŸ“

You start with boneless, skinless chicken breasts, I used 3 large for my family of 5 and we have just a little bit leftover. (My lunch πŸ˜¬πŸ€—) Then you add 1 packet of Ranch dressing mix and 1 packet of Au Jus gravy mix. Let me say that I didn’t even know that was a thing! I’ve just always made the au jus from the drippings with some broth, so I’ve finally learned there’s a packet! πŸ˜‚ Then toss in one cup of pepperoncini -which you can buy in the jar already sliced and ready to go, and 1/2 cup of butter (we use Olivio instead). And that’s it!

I cooked on low for about 8 hours since we had a baseball game and ate afterwards, and it fell apart when I shredded it. But you can cook on high for 3 hours also. Shred, mix and eat! I bought buns and we had sandwiches. Since it was super hot I added a slice of cheese and it melted right on top. So I thought the smell alone of the pepperoncini would turn my kids off but nope. The two oldest even decided to share a second sandwich and let me say they don’t share anything!!!

I can’t tell you how good this was in words, you really just need to try it yourself. In the recipe link it says you can eat over mashed potatoes or egg noodles which would probably be amazing also. But I was thinking for a party or work potluck this should be a go-to!! πŸ‘πŸ»

~Elena πŸ‘©β€πŸ³

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