Description
This Mississippi Chicken Pot Roast is a simple and flavorful dish featuring tender chicken thighs cooked with ranch dressing and pepperoncini, perfect for a quick family 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 (approximately 11 grams)
- 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 and add oil, heating until shimmery.
- Add chicken and sear for 5 minutes per side until well-browned, then transfer to plate.
- Pour water into the pot to deglaze, scraping up browned bits with a wooden spoon.
- Whisk in au jus gravy mix until well combined, then return chicken to the pot.
- Sprinkle ranch mix over the chicken, then top with pepperoncini and pats of butter.
- Secure lid with the vent in the Sealing position. Set to Manual High Pressure for 12 minutes.
- Once cooking completes, carefully quick release the pressure.
- Remove chicken and shred it into bite-sized pieces.
- Skim fat from the 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, then cook on low for 6 hours or high for 2-3 hours. Shred and stir with cooking juices.
Notes
This dish pairs well with white rice or crusty bread.
Feel free to adjust the spice level by choosing mild or hot pepperoncini.
Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 140mg