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–+ servings
Mississippi chicken pot roast served over creamy mashed potatoes with rich gravy and pepperoncini peppers garnished with fresh parsley

Mississippi Chicken Pot Roast

40aprons.com/chicken-mississippi-pot-roast/
I took a classic Mississippi pot roast and turned it into something amazing: Mississippi pot roast with chicken. Juicy chicken is swaddled in a rich, flavorful gravy that’s quick to make and great for entertaining or family dinners!
Prep 10 minutes
Cook 12 minutes
Rest Time 15 minutes
Total 37 minutes
Recipe Makes (Approximate): 6

Equipment

  • 6-quart or 8-quart Instant Pot (or different brand of electric pressure cooker)
  • large cutting board
  • Sharp knife

Ingredients

  • 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 Instant Pot to Sauté mode. When hot, add oil and heat until shimmery.
  • Add chicken and sear 5 minutes per side until well-browned. Transfer to plate.
  • Pour water into pot to deglaze, scraping up browned bits with wooden spoon.
  • Whisk in au jus gravy mix until combined. Return chicken to 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, quick release pressure carefully.
  • 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 preferred sides.
  • Slow Cooker Instructions: Place chicken in slow cooker, sprinkle with seasoning mixes, add peppers and butter. Cook on low 6 hours or high 2-3 hours. Shred and stir with cooking juices.

Recipe Notes

Make it Paleo: Use coconut aminos-based ranch seasoning (or whip your own with dried herbs, garlic powder, onion powder, and sea salt) and ensure your au jus mix is gluten-free and doesn't contain MSG or artificial additives.
Make it Whole30: Replace seasoning packets with compliant alternatives: mix your own ranch seasoning using dried dill, garlic powder, onion powder, and sea salt. Use bone broth instead of water for extra flavor.
Make it Lower-Sodium: Use reduced-sodium seasoning packets and rinse pepperoncini before adding.
Storage: Refrigerate leftovers up to 4 days or freeze up to 4 months.
Substitutions: Chicken breasts can be used (reduce cook time to 8-10 minutes), banana peppers can substitute for pepperoncini for milder flavor.
Serving Suggestions: Delicious over mashed potatoes, rice, pasta, or in sandwiches.

Nutrition Information (Approximate)

Calories: 385calProtein: 44gFat: 18gSaturated Fat: 5gTrans Fat: 0.2gCholesterol: 225mgSodium: 207mgPotassium: 582mgTotal Carbs: 1gFiber: 0.3gSugar: 0.2gNet Carbs: 1gVitamin A: 205IUVitamin C: 8mgCalcium: 25mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/chicken-mississippi-pot-roast/