Description
This Mississippi Chicken Pot Roast is packed with flavor from chicken thighs and pepperoncini, making it an ideal, easy meal for weeknight dinners or gatherings.
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 and add oil, heating until shimmery.
- Add the chicken and sear for 5 minutes on each side until well-browned. Transfer to a plate.
- Pour water into the pot to deglaze, using a wooden spoon to scrape up the browned bits.
- Whisk in the au jus gravy mix until well combined, then return the chicken to the pot.
- Sprinkle the ranch mix over the chicken, then top with pepperoncini and pats of butter.
- Secure the lid with the vent in the sealing position, then set to Manual High Pressure for 12 minutes.
- After cooking, carefully perform a quick release of the pressure.
- Remove the chicken and shred it into bite-sized pieces.
- Skim the fat from the cooking liquid, return the shredded chicken to the pot, and stir to coat.
- Serve warm over mashed potatoes or your preferred side dishes.
- For Slow Cooker: Place chicken in the slow cooker, sprinkle with seasoning mixes, add peppers and butter, and cook on low for 6 hours or high for 2-3 hours before shredding.
Notes
This dish pairs wonderfully with mashed potatoes, rice, or a fresh salad.
Feel free to adjust the level of spiciness by selecting mild or hot pepperoncini.
Leftovers can be stored in an airtight container and enjoyed the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 371
- Sugar: 1g
- Sodium: 1536mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 122mg