Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast is a tasty and simple dish that makes beef that is tender and juicy. When you mix ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers together, you get a flavor that is savory and slightly sour.

Ingredients:

• 1 3-4 pounds beef chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1/4 cup butter
• 5-10 pepperoncini peppers whole, or sliced depending on preference

Instructions:

Place the chuck roast in the crock pot

Sprinkle the ranch dressing mix and au jus gravy mix over the roast

Place butter on top of the roast

Add pepperoncini peppers around the roast

Cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork

Serve the roast with the cooking juices, pepperoncini peppers, and optional sides like mashed potatoes or vegetables

Fried Chicken and Coleslaw Rolls

There is crispy fried chicken, creamy coleslaw, and melty cheese in these Fried Chicken and Coleslaw Rolls. They are made with toasted burger buns. Great for a filling dinner!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup vegetable oil for frying
• 4 burger buns
• 1 cup coleslaw store-bought or homemade
• 4 slices of cheddar cheese
• Pickles optional, for garnish

Instructions:

Place the chicken breasts in a resealable plastic bag and pour in the buttermilk

Seal the bag and refrigerate for at least 30 minutes or up to 4 hours

In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder

Heat the vegetable oil in a large skillet over medium-high heat

Remove each chicken breast from the buttermilk, allowing any excess to drip off, and then coat it in the seasoned flour mixture

Place the coated chicken breasts in the hot oil and fry for about 5-6 minutes per side, or until golden brown and cooked through

The internal temperature should reach 165F 74C

While the chicken is frying, lightly toast the burger buns in a separate skillet or toaster until they are golden

Once the chicken is cooked, place a slice of cheddar cheese on top of each chicken breast and cover the skillet to melt the cheese

To assemble the rolls, spread a generous amount of coleslaw on the bottom half of each bun

Place a fried chicken breast with melted cheese on top of the coleslaw

Add pickles if desired, and then top with the other half of the bun

Serve immediately and enjoy your Fried Chicken and Coleslaw Rolls!

Barbecue Chicken Pizza

Indulge in the savory and smoky flavors of barbecue chicken on a crispy pizza crust. This barbecue chicken pizza is a crowd-pleaser that combines tender shredded chicken, tangy barbecue sauce, and a medley of toppings for a comforting and satisfying meal.

Ingredients:

• 1 pizza dough
• 1/2 cup barbecue sauce
• 1 1/2 cups cooked chicken, shredded
• 1 1/2 cups shredded mozzarella cheese
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup corn kernels
• 1/4 cup sliced black olives
• Salt and pepper to taste

Instructions:

Start by heating the oven up to 450F 230C

On a floured surface, roll out the pizza dough to the thickness you want

Sprinkle the barbecue sauce over the dough, making sure to leave a little space around the edges

On top of the sauce, spread out the shredded chicken, mozzarella cheese, red onion, corn kernels, and black olives

Add pepper and salt to taste

Place the pizza on a pizza stone that has been heated up or a baking sheet that has been lined with parchment paper

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned

When you take it out of the oven, sprinkle it with fresh cilantro

Let it sit for one minute before cutting it

Enjoy your tasty barbecue chicken pizza while it's still hot!

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup is quick and satisfying, perfect for a comforting meal on a chilly day.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 boneless, skinless chicken breasts
• 2 cups egg noodles
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Set Instant Pot to saut mode and heat olive oil

Add onion, carrots, celery, and garlic

Saut until softened

Add chicken broth, chicken breasts, egg noodles, thyme, salt, and pepper

Close lid, set valve to sealing, and cook on high pressure for 8 minutes

Once done, do a quick release and carefully open the lid

Remove chicken breasts, shred with forks, and return to the pot

Adjust seasoning if needed

Serve hot, garnished with fresh parsley if desired