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I’ve shared my slow cooker Mississippi pot roast recipe many times over the years. It is a family favorite and so easy to make. However, beef is a lot more expensive than chicken right now, so I wanted to see if I could do the same thing with chicken thighs. Most of the recipes I found were for slow cookers, but I wanted to try to make it in my Dutch oven. This Dutch oven Mississippi chicken turned out amazing, and now we’ve got it in our regular rotation!
Dutch Oven Mississippi Chicken
I love that all you need for this recipe is chicken and a couple other ingredients.
These are all the seasonings you need to make it delicious!
The first step is to sear the chicken on both sides after seasoning it with salt and pepper.
I wasn’t able to fit all my chicken at once, so I did it in batches.
Once all the chicken has been seared, return it to the pan and add your pepperoncinis. I cut the stems off and did not add the juice. The last time I did, some of my kids thought it was too spicy.
Then pour in the ranch seasoning and au jus mix.
Finally, pour in the chicken broth and add the butter. Stir it around until the butter has melted and everything has combined. Make sure the chicken is mostly submerged. If it’s not, add a bit more chicken broth.
Then place in the 250 degree oven to cook for 4 hours.
It will come out smelling delicious! The chicken shreds really easily and it has a delicious sauce/gravy.
I like to eat the peppers and add the sauce to rice, but you can omit the peppers if it’s too spicy! This is a great meal to double and make for a big crowd.
Ingredients
- 2-3 lb boneless skinless chicken thighs
- 1/2 cup chicken broth
- 1 jar pepperoncini peppers (and juice, optional)
- 2 tbsp. butter
- 1 packet ranch seasoning
- 1 packet aus jus seasoning
- olive oil
- salt and pepper to taste
Directions
- Preheat the oven to 250 degrees.
- Heat a Dutch oven over high heat. Season the chicken with salt and pepper and sear both sides in olive oil.
- Add the pepperoncinis and juice - omit the juice if you don't want it to be too spicy.
- Add the seasoning packets, chicken broth, and butter. Stir until the butter has melted.
- If the chicken is not mostly submerged, add a bit more chicken broth.
- Place the lid on the Dutch oven and put in the oven for 4 hours.
- Remove from the oven, use two forks to shred the chicken, and serve.
