Ingredients:

  • 6 boneless, skinless chicken breasts (approx. 680g/1.5 lbs)
  • 1 (1 ounce/28g) packet Ranch dressing mix
  • 1 (1 ounce/28g) packet au jus gravy mix
  • 1/2 cup (118ml) jarred pepperoncini peppers, with 1/4 cup (59ml) of the juice (plus more for serving, if desired)
  • 4 tablespoons (57g/2 ounces) unsalted butter, cut into pats

Instructions:

  1. Place chicken breasts in the slow cooker.
  2. Sprinkle Ranch dressing mix and au jus gravy mix evenly over the chicken.
  3. Distribute pepperoncini peppers over the chicken, then pour the pepper juice over the top.
  4. Place butter pats evenly over the chicken.
  5. Cover 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 and an internal temperature reaches 165°F (74°C).
  6. Shred the chicken directly in the slow cooker using two forks. Serve immediately, spooning some of the sauce over the chicken. Add more pepperoncini if you like it spicy.