This Crockpot Chicken and Vegetables Mississippi Roast Style is a recipe very similar to Mississippi Roast but it uses boneless/skinless chicken breast.
The fact is chicken is much, much cheaper than beef and maybe a little healthier. But this dish is not really designed to be healthy but to be good!
The Mississippi roast recipe is floating around all over the Internet.
It consists of a beef pot roast, Au Jus gravy mix, Ranch dressing mix, butter, and pepperoncini peppers. All the ingredients are assembled in a slow cooker and cooked for 8 hours on low. Easy Peasy.
This recipe uses the same technique but also includes green beans and potatoes for a complete meal with sides.
And it’s soooo easy. Just assemble everything in your slow cooker in the morning and when you get home in the evening dinner is ready.
All you need is maybe a salad and some dinner rolls or French bread and dinner is served.
Believe it or not, I like to have cornbread with this dish!!!
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This Crockpot chicken follows the same technique as Mississippi pot roast.
- Two boneless skinless chicken breasts
- 3 cups whole green beans fresh
- 5 medium red potatoes cut up in chunks
- 1 package dry ranch dressing mix
- 1 package dry chicken gravy mix
- 1/2 stick butter
- 1/3 cup water
- Wash and place green beans on one side of the Crockpot. Place the cut potatoes on the other side and the chicken in the center.
- Mix together the Dry Mixes and Sprinkle evenly over the chicken.
- Place the 1/2 stick of butter on top. Slowly pour the water on the vegetables (not the chicken).
- Cook on low heat for 6-8 hours until the chicken is done and tender.
Enjoy!
Up Next:
One Dish Chicken and Rice Bake
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