Description
This Mississippi Chicken Pot Roast features tender chicken thighs cooked in a flavorful sauce with ranch seasoning and pepperoncini peppers, perfect for a comforting dinner.
Ingredients
Scale
- 3 pounds boneless skinless chicken thighs
- 2 tablespoons neutral oil (avocado oil, olive oil, etc.)
- 1 ½ cups water
- 1 ounce packet au jus gravy mix
- 1.4 ounce packet ranch dressing mix
- 6–7 pepperoncini peppers (mild or hot)
- 2 tablespoons unsalted butter (cut into 4 pats, each ½ tablespoon)
Instructions
- Set Instant Pot to Sauté mode. When hot, add oil and heat until shimmery.
- Add chicken and sear for 5 minutes per side until well-browned. Transfer to a plate.
- Pour water into the pot to deglaze, scraping up browned bits with a wooden spoon.
- Whisk in au jus gravy mix until combined. Return chicken to the pot.
- Sprinkle ranch dressing mix over the chicken, then top with pepperoncini and butter pats.
- Secure the lid with the vent in the Sealing position. Set to Manual High Pressure for 12 minutes.
- When cooking completes, quick release pressure carefully.
- Remove chicken and shred into bite-sized pieces.
- Skim fat from cooking liquid, return chicken to the pot, and stir to coat.
- Serve warm over mashed potatoes or preferred sides.
- For Slow Cooker: Place chicken in slow cooker, sprinkle with seasoning mixes, add peppers and butter. Cook on low for 6 hours or high for 2-3 hours. Shred and stir with cooking juices.
Notes
Serve with mashed potatoes for a comforting meal.
You can adjust the number of pepperoncini to control the spice level.
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg