Have you made Mississippi chicken in the crockpot?

[Anonymous]

I’ve tried this a few times with beef, and it lasted comes out dry as shoe leather. I’d like to try it with chicken breasts, but it calls for no liquid. I don’t want dinner to be ruined. Anyone made it and have it turn out ok with no liquid except for the 1/4 cup of brine?

https://www.saltandlavender.com/mississippi-chicken/

[Anonymous]

Why on earth would you make this with beef? Of course it came out Dry! The butter and chicken will have enough liquid – chicken releases liquid liquids as it cooks.

[Anonymous]

I make Mississippi roast with beef all the time in the crock pot and it comes out tender and juicy without fail. I use well-marbled chuck. I substituted top round once and that wasn’t as tender.

https://belleofthekitchen.com/mississippi-pot-roast/

[Anonymous]

Ignore pp. they clearly don’t realize the original version of this recipe uses beef 🙄.

Anyways, I’ve tried it with beef and found it.. not very good. I cannot imagine how someone would think chicken breasts (aka the driest crappiest meat ever) would have more juice than a beef pot roast. But it also has butter, so there is more liquid than just the meat 1/4 cup. I’d try it with chicken thighs per her note. Great reviews, I’m a little intrigued.

[Anonymous]

Anonymous wrote:Why on earth would you make this with beef? Of course it came out Dry! The butter and chicken will have enough liquid – chicken releases liquid liquids as it cooks.

It’s a classic beef dish, dimwit.

You likely didn’t cook the beef long enough to relax the proteins. As intended, it is fall-apart delicious with beef.

[Anonymous]

I've never made that recipe, but if I did I'd use thighs instead of breasts.

[Anonymous]

Looks vulgar

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why on earth would you make this with beef? Of course it came out Dry! The butter and chicken will have enough liquid – chicken releases liquid liquids as it cooks.

It’s a classic beef dish, dimwit.

You likely didn’t cook the beef long enough to relax the proteins. As intended, it is fall-apart delicious with beef.

This is possible, but it’s shrunken and dry after about 3 hours on high. I made it with a former crockpot and it was delicious, but I got a new cuisinart one and it cooks super fast.

[Anonymous]

Anonymous wrote:I've never made that recipe, but if I did I'd use thighs instead of breasts.

Unfortunately, my family doesn’t eat dark meat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I've never made that recipe, but if I did I'd use thighs instead of breasts.

Unfortunately, my family doesn’t eat dark meat.

They will not know it’s “dark meat” once is shredded and covered in sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I've never made that recipe, but if I did I'd use thighs instead of breasts.

Unfortunately, my family doesn’t eat dark meat.

They will not know it’s “dark meat” once is shredded and covered in sauce.

My husband definitely will!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why on earth would you make this with beef? Of course it came out Dry! The butter and chicken will have enough liquid – chicken releases liquid liquids as it cooks.

It’s a classic beef dish, dimwit.

You likely didn’t cook the beef long enough to relax the proteins. As intended, it is fall-apart delicious with beef.

This is possible, but it’s shrunken and dry after about 3 hours on high. I made it with a former crockpot and it was delicious, but I got a new cuisinart one and it cooks super fast.

Cook it on low overnight. Use a good quality chuck. Never went wrong for us.

[Anonymous]

Anonymous wrote:I make Mississippi roast with beef all the time in the crock pot and it comes out tender and juicy without fail. I use well-marbled chuck. I substituted top round once and that wasn’t as tender.

https://belleofthekitchen.com/mississippi-pot-roast/

I've used this recipe multiple times, too. Never dry.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I've never made that recipe, but if I did I'd use thighs instead of breasts.

Unfortunately, my family doesn’t eat dark meat.

They will not know it’s “dark meat” once is shredded and covered in sauce.

My husband definitely will!

Tell him to make his own dinner?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make Mississippi roast with beef all the time in the crock pot and it comes out tender and juicy without fail. I use well-marbled chuck. I substituted top round once and that wasn’t as tender.

https://belleofthekitchen.com/mississippi-pot-roast/

I've used this recipe multiple times, too. Never dry.

What cut of beef do you use?