Chicken: 4 boneless, skinless chicken breasts or thighs
Ranch seasoning mix: 1 packet (or about 2 tablespoons of homemade ranch seasoning)
Au jus mix: 1 packet (or substitute with beef bouillon powder)
Pepperoncini peppers: 6-8 whole peppers (add more for extra tanginess)
Pepperoncini juice: ¼ cup (optional, for added flavor)
Butter: ½ cup (1 stick), sliced into pieces
Optional garnish: Fresh parsley or dill for serving
Instructions
Prepare the Chicken
Place 4 boneless, skinless chicken breasts or thighs into the bottom of your slow cooker or oven-safe dish.
Add Seasonings
Sprinkle 1 packet of ranch seasoning mix evenly over the chicken.
Follow with 1 packet of au jus mix, spreading it evenly for consistent flavor.
Layer the Peppers and Butter
Add 6-8 pepperoncini peppers on top of the chicken.
Pour ¼ cup of pepperoncini juice over the chicken for an extra tangy kick (optional).
Place slices of ½ cup (1 stick) of butter across the top.
Cook the Dish
For Slow Cooker: Cook on low for 6-8 hours or high for 4-5 hours, until the chicken is fork-tender.
For Oven: Preheat to 350°F (175°C) and bake uncovered for 45 minutes to 1 hour.
Shred or Serve Whole
Use two forks to shred the chicken directly in the slow cooker or oven dish, mixing it with the savory sauce. Alternatively, serve the chicken whole and spoon the sauce over the top.
Optional Garnish
Sprinkle with fresh parsley or dill for a pop of color and added flavor.
Serve and Enjoy
Pair with mashed potatoes, rice, or your favorite roasted vegetables to complete the meal.
Nutrition
Serving Size:1 chicken breast or equivalent portion
Calories:380 kcal
Sugar:1 g
Sodium:900 mg (can vary based on seasoning mixes; reduce with low-sodium options)
