Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet ranch seasoning
- 1 packet au jus gravy mix
- 1/2 cup butter (1 stick)
- 8–10 pepperoncinis + splash of brine
- Optional: garlic cloves or garlic powder
- Optional: sliced onions or baby carrots
- Optional: cream cheese
Instructions
- Place chicken in the bottom of the slow cooker.
- Sprinkle ranch seasoning and au jus mix evenly over the chicken.
- Add butter on top of the chicken.
- Add pepperoncinis around the chicken, plus a splash of their brine.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours.
- Shred chicken in the slow cooker and mix into the juices.
- Serve warm over potatoes, rice, noodles, or on sandwiches.
Notes
For a creamy version, add cream cheese at the end. Add veggies like potatoes, carrots, or green beans for a complete one-pot meal. Store leftovers up to 4 days or freeze up to 3 months.