Description
Enjoy this Mississippi Chicken Pot Roast that combines juicy chicken thighs with spicy pepperoncini and rich flavors. It’s an easy meal that’s ideal for family dinners or cozy nights in, ensuring a warm and satisfying experience.
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 the Instant Pot to Sauté mode and heat oil until shimmery.
- Add chicken and sear for 5 minutes on each 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 the au jus gravy mix until well combined, then return the chicken to the pot.
- Sprinkle the ranch dressing mix over the chicken, and top with pepperoncini and butter pats.
- Secure the lid with the vent in the sealing position. Set to Manual High Pressure for 12 minutes.
- After cooking, perform a quick release of the pressure carefully.
- Remove the chicken and shred it into bite-sized pieces.
- Skim any fat from the cooking liquid, return the shredded 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. 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 rice or noodles as well.
For extra flavor, consider adding garlic cloves when searing the chicken.
Leftovers make great filling for sandwiches or wraps.
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg