Description

This Mississippi Chicken Pot Roast features tender chicken thighs simmered in a flavorful mix of ranch dressing, au jus, and pepperoncini. Perfect for a quick comfort meal!

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

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Instructions

Set Instant Pot to Sauté mode and heat the oil until shimmering.
Add the chicken thighs and sear for 5 minutes on each side until well browned, then transfer to a plate.
Pour the water into the pot to deglaze, using a wooden spoon to scrape up any browned bits.
Whisk in the au jus gravy mix until fully combined, then return the chicken to the pot.
Sprinkle the ranch dressing mix over the chicken, followed by the pepperoncini peppers and pats of butter.
Secure the lid with the vent in the Sealing position and set to Manual High Pressure for 12 minutes.
Once the cooking time is complete, use quick release to release the pressure carefully.
Remove the chicken and shred it into bite-sized pieces.
Skim any excess fat from the cooking liquid, return the chicken to the pot, and stir to coat.
Serve warm over mashed potatoes or your favorite sides.
For Slow Cooker: Place the chicken in the slow cooker, sprinkle with seasoning mixes, add the peppers and butter, and cook on low for 6 hours or high for 2-3 hours. Shred and stir with the juices.

Notes

This dish is incredibly versatile and can be served with various sides like mashed potatoes, rice, or vegetables.
You can add more pepperoncini for added heat or adjust the seasoning to your preference.
If using a slow cooker, ensure the chicken cooks fully until tender.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 1g
Sodium: 830mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 42g
Cholesterol: 150mg