Description

This Mississippi Chicken Pot Roast delivers mouthwatering flavors with tender chicken thighs, savory ranch dressing, and zesty pepperoncini. Perfect for an easy, comforting meal.

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)

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Instructions

Set Instant Pot to Sauté mode and add the oil. Heat until shimmery.
Sear the chicken thighs for 5 minutes on each side until well-browned. 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 fully combined. Return the chicken to the pot.
Sprinkle the ranch dressing mix on top of the chicken, then add the pepperoncini and pats of butter.
Secure the lid with the vent in the sealing position and set to Manual High Pressure for 12 minutes.
After cooking, carefully quick release 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 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, then shred and stir with cooking juices.

Notes

For extra flavor, consider adding garlic or onion to the sauté phase.
This dish pairs wonderfully with rice or creamy polenta as alternatives to mashed potatoes.
You can adjust the heat level by choosing between mild or hot pepperoncini.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 0g
Sodium: 810mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 29g
Cholesterol: 115mg