Ingredients:

  • lbs boneless, skinless chicken breasts, trimmed
  • /2 cup (1 stick) unsalted butter, cut into 8 slices
  • standard packet (1 oz) ranch seasoning mix
  • standard packet (1 oz) au jus gravy mix
  • whole pepperoncini peppers
  • /4 cup pepperoncini brine/juice
  • /2 teaspoon freshly cracked black pepper

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Arrange the chicken in a single, even layer on the bottom of the slow cooker insert.
  2. Sprinkle both the ranch seasoning mix and the au jus gravy mix evenly over the top of the chicken pieces.
  3. Arrange the 8 pats of butter evenly over the chicken. Add the whole pepperoncini peppers sporadically around the chicken.
  4. Pour the reserved 1/4 cup of pepperoncini brine directly over the entire mixture. Do not add water or extra broth.
  5. Secure the lid. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The chicken should be extremely tender and easily pull apart.
  6. Carefully remove the cooked chicken breasts to a large cutting board or shallow bowl. Reserve the cooking liquid remaining in the slow cooker.
  7. Use two forks to shred the chicken completely.
  8. Pour about 1 to 1.5 cups of the reserved cooking liquid over the shredded chicken. Toss well until the chicken is moist but not swimming in liquid.
  9. Adjust seasoning if necessary, and serve immediately atop your chosen base (mashed potatoes, buns, or lettuce wraps).