This variation on the famous Mississippi Pot Roast has been making the rounds on Pinterest lately; so I thought I would “Soup Diva-it” and see how it turned out. Thankfully, it was tasty and disappeared quickly!
- 1 to 1.5 lb boneless chicken breast (fresh or frozen)
- 1/2 stick butter
- 1 packet ranch dressing mix*
- 4 pepperoncini peppers
- 2 tsp minced garlic (4 cloves) or 1 tsp garlic powder
- Salt and black pepper to taste
*(Instead of the dressing mix, you can add 1/2 tsp dried dill, 1/2 tsp onion powder, 1 tsp dried parsley, and 1 tbsp buttermilk powder if available)
Place chicken in slow cooker and add all other ingredients on top. Cook on high 4-6 hours or low 6-8 hours. If desired, arrange your choice of frozen vegetable(s) around chicken before cooking (here I used broccoli). Remove peppers before serving if desired; chicken can be shredded or left whole. I recommend serving with rice or noodles or crusty bread so you get every drop of buttery sauce!