Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 stick (8 Tbsp) unsalted butter, cut into 4 pieces
  • 1/2 cup whole pepperoncini peppers (about 8–10 peppers)
  • 1/4 cup pepperoncini liquid (brine)
  • 1 packet dry ranch seasoning mix (approx. 28 g)
  • 1 packet au jus gravy mix (approx. 30 g)
  • 1 tsp freshly ground black pepper (optional)

Instructions:

  1. Prepare the Chicken Base: Pat the chicken thighs dry thoroughly with paper towels. Arrange the chicken thighs in an even layer on the bottom of the slow cooker insert.
  2. Layer the Seasoning and Flavour Agents: Sprinkle the contents of the Ranch seasoning packet, the Au Jus gravy packet, and the black pepper (if using) evenly over the chicken. Pour the 1/4 cup of pepperoncini liquid over the seasoned chicken.
  3. Add Butter and Peppers: Distribute the four pieces of butter evenly across the top of the chicken. Scatter the whole pepperoncini peppers across the top of the ingredients.
  4. Slow Cook: Secure the lid on the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4 hours. The chicken is done when it shreds easily with a fork.
  5. Finish and Serve: Carefully remove the cooked chicken pieces and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir well to coat the meat completely in the rich sauce. Allow to sit for 5–10 minutes before serving over mashed potatoes or buns.