Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
Seasonings and Mixes
- 1 (1-ounce) packet ranch seasoning mix
- 1 (1-ounce) packet au jus gravy mix
Pepperoncini and Butter
- 12-18 pepperoncini peppers
- 1/2 cup pepperoncini juice (from the jar)
- 1/2 cup salted butter, cubed
Instructions
- Prepare the Crockpot: Arrange the boneless skinless chicken breasts evenly on the bottom of your 6-quart crockpot slow cooker to create an even cooking layer.
- Add Seasonings: Sprinkle the ranch seasoning mix and au jus gravy mix directly over the chicken to infuse it with their rich and zesty flavors.
- Add Pepperoncini: Scatter the pepperoncini peppers around and on top of the chicken, then pour in 1/2 cup of pepperoncini juice from the jar to add tang and a bit of heat.
- Top with Butter: Distribute the cubed salted butter evenly over the chicken and peppers to add creamy richness as it melts during cooking.
- Cook: Cover the crockpot with its lid and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. The chicken should become tender enough to shred easily with two forks when fully cooked.
- Serve: Once cooked, shred the chicken gently and serve it over creamy mashed potatoes or your favorite noodles to enjoy the flavorful juices and tender meat.
Notes
- You can adjust the number of pepperoncini peppers based on your desired spice level.
- For a thicker gravy, remove the chicken after cooking and stir the juices in the crockpot on high for a few minutes before serving.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- To reduce sodium, opt for low-sodium seasoning mixes and use unsalted butter.
- For added vegetables, consider adding sliced onions or bell peppers along with the pepperoncini.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
