Description
A simple, flavorful, and tender slow-cooked chicken dish made with ranch seasoning, au jus, butter, and pepperoncini. Perfect for serving over mashed potatoes, rice, or in sandwiches
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 packet ranch seasoning mix (1 oz)
- 1 packet au jus gravy mix (1 oz)
- 1/2 cup unsalted butter (1 stick), cut into pieces
- 6–8 pepperoncini peppers, plus 2 tbsp juice from the jar
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
Instructions
- Place the chicken in the bottom of a slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
- Add butter pieces on top, then place the pepperoncini peppers around the chicken. Pour in 2 tbsp of pepperoncini juice for extra flavor.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fork-tender.
- Shred the chicken directly in the slow cooker and stir everything together.
- Serve over mashed potatoes, rice, noodles, or on sandwich buns.
Notes
- For a spicier version, add extra pepperoncini juice or red pepper flakes.
- Swap chicken breasts for boneless chicken thighs for extra tenderness.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- This recipe also works great in an Instant Pot (cook on high pressure for 10 minutes, then quick release).