Description
This Mississippi Chicken Pot Roast features tender chicken thighs cooked in a savory blend of au jus and ranch seasoning, making it a perfect comfort food for easy, delicious meals.
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. Heat oil until shimmery.
- Add chicken and sear for 5 minutes on each side until browned. Transfer to a plate.
- Pour water into the pot for deglazing, scraping up browned bits with a spoon.
- Whisk in the au jus gravy mix until well combined. Return the chicken to the pot.
- Sprinkle the ranch dressing mix over the chicken, then add the pepperoncini and butter pats on top.
- Secure the lid with the vent in the Sealing position. Set to Manual High Pressure for 12 minutes.
- Once cooking is complete, carefully quick release the pressure.
- Remove the chicken and shred it into bite-sized pieces.
- Skim off 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 chicken in the 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
Feel free to adjust the spice level of pepperoncini to your taste.
This dish is great served with mashed potatoes or on its own!
The leftovers can be stored in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 125mg