Description
This Mississippi Chicken Pot Roast is a hearty dish made with tender chicken thighs, flavorful seasonings, and zesty pepperoncini. Perfect for a quick and satisfying dinner, it brings comfort and richness to your table with minimal prep.
Ingredients
Scale
- 3 pounds boneless skinless chicken thighs
- 2 tablespoons neutral oil
- 1 ½ cups water
- 1 ounce packet au jus gravy mix
- 1.4 ounce packet ranch dressing mix
- 6–7 pepperoncini peppers
- 2 tablespoons unsalted butter, cut into 4 pats, each ½ tablespoon
Instructions
- Set the Instant Pot to Sauté mode and heat the oil until shimmery.
- Sear the chicken for 5 minutes per side until well-browned, then transfer it to a plate.
- Pour water into the pot to deglaze, scraping the browned bits with a wooden spoon.
- Whisk in the au jus gravy mix until combined, then return the chicken to the pot.
- Sprinkle the ranch mix over the chicken, followed by the pepperoncini and butter pats.
- Secure the lid with the vent in the Sealing position and set to Manual High Pressure for 12 minutes.
- Once cooking completes, carefully quick release the pressure.
- Remove the chicken, shred it into bite-sized pieces, then skim fat from the cooking liquid.
- Return the shredded chicken to the pot and stir to coat with the juices.
- Serve warm over mashed potatoes or preferred sides.
- For Slow Cooker: Place chicken in the slow cooker, sprinkle with seasoning mixes, add the peppers and butter. Cook on low for 6 hours or high for 2-3 hours, then shred and stir with cooking juices.
Notes
For extra flavor, consider adding garlic cloves or onion when sautéing the chicken.
Serve with crusty bread or a fresh salad for a complete meal.
This recipe can easily be made in a slow cooker for more hands-off cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 53g
- Cholesterol: 165mg