Description
A cozy, low-effort dinner with tender shredded chicken, pepperoncini, and a buttery ranch-infused sauce that practically cooks itself.
Ingredients
Units
Scale
- 4 large boneless, skinless chicken breasts
- 12 pepperoncini peppers
- 1/4 cup pepperoncini juice (from the jar)
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) au jus gravy mix
- 1/2 cup unsalted butter (1 stick), cut into pieces
Instructions
- Place the chicken breasts in the bottom of your slow cooker in a single layer
- Pour the pepperoncini juice over the chicken, then scatter the peppers on and around the meat
- Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken
- Place the butter pieces evenly over the top
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours
- Use two forks to shred the chicken directly in the slow cooker
- Toss everything together until fully coated in the sauce
- Serve warm and enjoy
Notes
Use chicken thighs for extra juiciness. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 140mg
