I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!
MISSISSIPPI POT ROAST
3+ pound chuck roast (3/4 pound per person to allow for shrinkage) OR chicken breasts
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth OR homemade chicken broth if using chicken
2 tablespoons dark brown sugar (omit for chicken)
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons (omit for chicken)
¼ cup WONDRA flour
1 1/2 pounds golden Yukon potatoes, washed and quartered to 1 1/2 inch pieces
- Turn Ninja Foodi on Sauté.
- Pour in avocado oil.
- Cut pot roast into large chunks, 4×4 inches.
- When oil is hot, sear roast chunks 3-4 minutes on all sides.
- Once roast is browned on all sides, remove from pot and set aside.
- Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
- Add garlic, stirring for a minute or two more.
- Add in pepperoncinis and pepperoncini juice.
- Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
- Return the roast chunks to the pot, gently stacking the meat as necessary.
- Dot roast with 4 tablespoons of butter.
- Set to braise for 4-6 hours.
- At the 2 hour mark add the potatoes.
- Plate roast on platter, cover and keep warm.
- Melt remaining butter and whisk in ¼ cup of flour until smooth.
- Change to saute function and let simmer 3-4 minutes.
- Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
- Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.
NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.
ORIGINALLY posted 11-10-2013 UPDATED September 2024
MISSISSIPPI CHICKEN ala SLOW COOKER
2 pounds boneless skinless chicken breasts
1 ounce packet HIDDEN VALLEY RANCH dressing mix
1 ounce packet KNORR chicken gravy mix
½ cup unsalted butter, sliced
1/4 cup Pepperoncini juice
10-12 Pepperoncini peppers
- Place the chicken breasts in a single layer if possible in the slow cooker.
- Sprinkle on the ranch dressing mix and chicken gravy mix over the chicken pieces.
- Add the sliced butter on top of the chicken pieces.
- Pour the Pepperoncini juice around the chicken.
- Place the Pepperoncini peppers on and around the chicken.
- Cover and cook undisturbed on LOW heat for 6-8 hours until the chicken is tender and fully cooked.
- Once cooked, use two forks to shred the chicken into bite-sized pieces.
- Serve the shredded chicken over rice or mashed potatoes with the flavorful sauce from the slow
- cooker. It is also great as an open face sandwich.
- Enjoy!
NOTES:
- Adjust the amount of pepperoncini peppers according to your preference for spiciness.
- Use boneless, skinless chicken thighs or chicken breasts for this recipe. Both work well and result in tender, flavorful chicken.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of water into a slurry and add it to the slow cooker during the last 30 minutes of cooking.
- To enhance the flavor, you can sprinkle some dried herbs such as thyme or rosemary into the slow cooker along with the other ingredients.