Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs (or a mix)
  • 1 packet (1 oz / 28g) Dry Ranch Seasoning Mix
  • 1 packet (1.25 oz / 35g) Dry Au Jus Gravy Mix
  • 1 stick (4 oz / 113g) Unsalted Butter, cut into 8 pats
  • 1 cup Pepperoncini Peppers (whole or sliced)
  • ¼ cup Pepperoncini Brine (liquid from the jar)
  • 2 Tbsp Cornstarch (Optional thickener)
  • 3 Tbsp Cold Water (Optional thickener)

Instructions:

  1. Lightly grease the slow cooker insert, if desired.
  2. Sprinkle half of the Ranch Mix and half of the Au Jus mix evenly over the bottom of the slow cooker.
  3. Place the chicken pieces over the seasonings in a single layer (if possible).
  4. Sprinkle the remaining Ranch Mix and Au Jus mix over the chicken.
  5. Scatter the pepperoncini peppers evenly over the top of the chicken and place the pats of butter evenly distributed across the top.
  6. Pour the reserved pepperoncini brine around the edges of the pot.
  7. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the chicken is cooked through and shreds easily.
  8. Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the slow cooker liquid and stir well to coat.
  9. If a thicker gravy is desired, create a slurry by whisking the cornstarch and cold water together in a small bowl. Stir this mixture into the hot liquid in the slow cooker. Cook on HIGH for 15-20 minutes, stirring occasionally, until thickened.
  10. Serve hot, spooned generously over mashed potatoes or on a hearty bun.