Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Seasonings and Flavorings
- 1/2 cup unsalted butter, cut into cubes
- 1 packet dry ranch dressing mix (about 1 ounce)
- 1 packet au jus gravy mix (about 0.87 ounces)
- 8 whole pepperoncini peppers
- Splash of pepperoncini juice (about 1/4 cup)
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken thighs evenly in the bottom of your slow cooker to create the base of the dish.
- Add butter: Top the chicken thighs with the 1/2 cup of unsalted butter cubes, distributing them over the meat for rich flavor and moisture.
- Season the chicken: Sprinkle both packets of dry ranch dressing mix and au jus gravy mix evenly over the chicken and butter to infuse the dish with savory, tangy seasonings.
- Add peppers and juice: Arrange the 8 whole pepperoncini peppers over the top and pour in about 1/4 cup of the pepperoncini juice to add a mild heat and zestiness to the slow-cooked chicken.
- Cook low and slow: Cover the slow cooker with its lid and cook on low setting for 6 hours until the chicken is tender and easily shreddable.
- Shred and serve: Once cooked, shred the chicken directly in the slow cooker using two forks, mixing well with the buttery, seasoned juices before serving.
Notes
- You can use pepperoncini pepper rings instead of whole peppers if preferred.
- For a less spicy version, reduce the amount of pepperoncini juice or omit it.
- This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- If you don’t have a slow cooker, this recipe can be adapted for a low oven bake in a covered casserole dish at 300°F for 2.5 to 3 hours.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southern
