Description
A comforting slow cooker recipe that turns chicken breasts into a tender, tangy dish with minimal prep time.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet au jus gravy mix (about 1 oz)
- 1 jar pepperoncini peppers (about 8–12 oz jar); include some juice
- 1/2 cup unsalted butter (1 stick)
Instructions
- Pat the chicken breasts dry and arrange them in a single layer in the slow cooker.
- Evenly sprinkle the ranch seasoning and au jus mix over the chicken. Don’t rub — a light dusting is fine.
- Pour the jar of pepperoncini peppers and about 2–3 tablespoons of the pepper juice over the top. The peppers can sit whole or be cut in half.
- Place the 1/2 cup of unsalted butter, in a few pats, on top of the seasoned chicken.
- Cover the slow cooker and cook on LOW for 6–8 hours, or until the chicken easily shreds with two forks.
- Remove the chicken to a cutting board or bowl and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with the juices. Taste and adjust — add a pinch of salt if needed. Serve warm.
Notes
Ensure the internal temperature of the chicken reaches 165°F (74°C) before shredding. For creamier sauce, stir in cream cheese in the last 20–30 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American