Description
Boneless chicken breasts slow cooked all day with ranch dressing mix, au jus gravy mix, a full stick of salted butter, and tangy pepperoncini peppers until perfectly tender, deeply flavored, and falling apart into the most extraordinary buttery, tangy pulled chicken. A legendary five-ingredient slow cooker dinner with virtually zero hands-on effort.
Ingredients
- 3 lbs boneless skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter
- 6 pepperoncini peppers
Instructions
- Place the chicken breasts in a single layer in the bottom of the slow cooker insert.
- Sprinkle the au jus gravy mix packet evenly over the chicken.
- Sprinkle the ranch dressing mix packet evenly over the au jus layer.
- Place the stick of salted butter directly on top of the seasoned chicken — do not melt it first, just place it whole on top.
- Arrange the pepperoncini peppers around and on top of the chicken.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is completely tender and shreds effortlessly with two forks.
- Shred the chicken directly in the slow cooker using two forks, mixing it through the buttery, flavorful cooking juices.
- Serve over mashed potatoes, rice, egg noodles, or in sandwich rolls with extra pepperoncini on the side.
Notes
- Do not add any liquid — the butter, chicken juices, and pepperoncini release more than enough moisture to keep the chicken perfectly tender and create a deeply flavorful sauce during the long slow cook.
- LOW and slow always produces the most tender, juicy shredded chicken — cook on HIGH only when pressed for time.
- Add a splash of pepperoncini brine from the jar at the end for an extra punch of tangy flavor if desired.
- Prep Time: 5 minutes
- Cook Time: 6 hours