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)

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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).