Ingredients:

  • 2-3 lbs boneless, skinless chicken breasts (approximately 900g-1.3kg)
  • 1 (1 ounce/28g) packet ranch dressing mix
  • 1 (1 ounce/28g) packet au jus gravy mix
  • ½ cup (113g) unsalted butter, cut into pats
  • ½ cup (approx. 45g) pepperoncini peppers, stems removed (and seeds removed for less heat), plus 2 tablespoons of the juice from the jar
  • Salt and Pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper. Place them in the slow cooker.
  2. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
  3. Distribute the butter pats evenly over the chicken and sprinkle pepperoncini peppers (and juice) over the butter.
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
  5. Shred the chicken directly in the slow cooker using two forks. Stir to combine the shredded chicken with the sauce. Taste and adjust seasoning if needed.