Description
This Mississippi Chicken Pot Roast offers an irresistible blend of flavors with tender chicken thighs, savory seasoning, and the option for quick cooking. Perfect for a cozy family dinner, it combines ease and deliciousness, making it a go-to recipe.
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 the Instant Pot to Sauté mode. When hot, add oil and heat until it shimmers.
- Add chicken and sear for 5 minutes on each side until well-browned, then transfer to a plate.
- Pour water into the pot to deglaze, scraping up the browned bits with a wooden spoon.
- Whisk in the au jus gravy mix until combined, then return the chicken to the pot.
- Sprinkle the ranch mix over the chicken and top with pepperoncini and butter pats.
- Secure the lid with the vent in the Sealing position, then set to Manual High Pressure for 12 minutes.
- When cooking is complete, carefully quick release the pressure.
- Remove chicken and shred it into bite-sized pieces.
- Skim fat from the cooking liquid, return the chicken to the pot, and stir to coat.
- Serve warm over mashed potatoes or preferred sides.
- For Slow Cooker: Place chicken in the 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 added flavor, marinate the chicken in the seasoning a few hours before cooking.
Adjust the level of pepperoncini based on your spice preference.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg