Description
Chicken breasts slow-cooked with butter, au jus, ranch seasoning, and pepperoncini peppers until the meat falls apart in a savory, tangy, buttery sauce.
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 packet au jus gravy mix
- 1 packet ranch dressing seasoning mix
- 8-10 pepperoncini peppers
- 3/4 cup pepperoncini brine from the jar
- 1/2 cup salted butter, sliced into pads
Instructions
1. Spray a 4-6 quart slow cooker with nonstick spray. Spread diced onion across the bottom in an even layer.
2. Lay chicken breasts on top of the onion in a single layer. Sprinkle both seasoning packets evenly over all the chicken.
3. Scatter pepperoncini peppers over the top. Place butter pads randomly over the chicken and peppers. Pour the pepperoncini brine over everything.
4. Cover and cook on HIGH for 4-5 hours or LOW for 6-7 hours until chicken shreds easily and reaches 165°F internally.
5. Shred chicken in the pot for sandwiches, or serve whole over mashed potatoes. Ladle cooking juices generously over the top.
Notes
Do not add extra water or broth — the brine and butter create all the cooking liquid you need.
Shred the chicken while hot for the easiest, most tender results.
Use a slow cooker liner for effortless cleanup.
If the finished sauce tastes too salty, stir in a small splash of water to balance it.
Freezer-friendly: freeze shredded chicken and sauce for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4-7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American