Description
Mississippi Chicken Pot Roast is a hearty and flavorful dish, featuring tender chicken thighs, ranch dressing, and zesty pepperoncini. Perfect for a quick, comforting dinner, this recipe is simple to prepare and guarantees a delicious homemade meal for family and friends.
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
Instructions
- Set the Instant Pot to Sauté mode. When 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 browned bits with a wooden spoon.
- Whisk in the au jus gravy mix until combined. Return the chicken to the pot.
- Sprinkle ranch dressing mix over the chicken, then top with pepperoncini and pats of butter.
- Secure the lid with the vent in the Sealing position. Set to Manual High Pressure for 12 minutes.
- Once cooking is complete, carefully quick release the pressure.
- Remove the chicken and shred it into bite-sized pieces.
- Skim 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 a 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
This dish can be served over mashed potatoes, rice, or noodles for a complete meal.
You can adjust the number of pepperoncini peppers according to your spice preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg