Description
Mississippi Chicken Pot Roast is a simple and delicious dish featuring tender chicken thighs, zesty ranch dressing, and flavorful au jus, perfect for a quick dinner or comfort food craving.
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, then return chicken to the pot.
- Sprinkle ranch 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, 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 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 extra heat, use hot pepperoncini peppers.
Serve over mashed potatoes for a comforting meal.
For meal prep, shred the chicken in advance and store in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg