Description
Mississippi Chicken Pot Roast is a savory delight featuring tender chicken thighs cooked in a flavorful blend of au jus gravy and ranch dressing. This dish offers simple preparation and is perfect for a comforting dinner, making it an ideal choice for busy families seeking homemade goodness.
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
- 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. Return chicken to the pot.
- Sprinkle ranch mix over chicken, then top with pepperoncini and butter pats.
- Secure lid with vent in sealing position. Set to Manual High Pressure for 12 minutes.
- When cooking completes, carefully quick release pressure.
- Remove chicken and shred into bite-sized pieces.
- Skim fat from cooking liquid, return chicken to 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 added flavor, consider using a mix of both mild and hot pepperoncini peppers.
This dish pairs wonderfully with potatoes, rice, or crusty bread for soaking up the gravy.
Make it ahead and store leftovers in the refrigerator for a quick meal later.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 135mg