Description

This Mississippi Chicken Pot Roast features tender chicken thighs, a flavorful seasoning blend, and the perfect touch of pepperoncini for a comforting meal that’s great for weeknights or gatherings. Easy to make and delightful to enjoy!

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 (approximately 11 grams)
6–7 pepperoncini peppers (mild or hot)
2 tablespoons unsalted butter (cut into 4 pats, each ½ tablespoon)

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Instructions

Set the Instant Pot to Sauté mode. Once hot, add the oil and heat until it shimmers.
Add the chicken and sear for 5 minutes on each side until well-browned. Transfer the chicken to a plate.
Pour water into the pot to deglaze, scraping up the browned bits with a wooden spoon.
Whisk in the au jus gravy mix until fully combined. Return the chicken to the pot.
Evenly sprinkle the ranch dressing mix over the chicken, then top with the pepperoncini and pats of butter.
Secure the lid with the vent in the Sealing position. Set to Manual High Pressure for 12 minutes.
When the cooking time is complete, carefully perform a quick release of the pressure.
Remove the chicken and shred it into bite-sized pieces.
Skim the fat from the cooking liquid, return the shredded chicken to the pot, and stir to coat.
Serve warm over mashed potatoes or your 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

For added richness, consider replacing water with chicken broth.
This dish pairs wonderfully with mashed potatoes or rice for soaking up the delicious sauce.
You can adjust the level of pepperoncini to taste, depending on your heat preference.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 1300mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 50g
Cholesterol: 140mg