Description

A savory, slow-cooked comfort dish featuring tender chicken simmered in a rich gravy infused with pepperoncini, butter, ranch seasoning, and zesty spices.

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
2 tbsp unsalted butter
1 packet (about 1 oz / 28 g) ranch seasoning mix
1 packet (about 1 oz / 28 g) au jus gravy mix
8–10 pepperoncini peppers
¼ cup pepperoncini juice (from the jar)
Salt and black pepper, to taste
Chopped fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season chicken breasts with a little salt and pepper.
Place the chicken in the bottom of a 6‑ to 7‑quart slow cooker.
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Top with butter slices or pats, then scatter the pepperoncini peppers on top.
Pour about ¼ cup of pepperoncini juice over everything.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and falls apart easily.
About 30 minutes before serving, shred the chicken gently using two forks in the sauce to absorb all the flavors.
Garnish with chopped parsley, if desired, and serve over mashed potatoes, rice, or noodles.

Notes

For a thicker sauce, stir in 1–2 tbsp cornstarch slurry (cornstarch + cold water) and cook an additional 15–20 minutes.
Adjust heat by adding more or fewer pepperoncini peppers or sprinkle in a pinch of crushed red pepper.
Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully.
Can easily be made in an Instant Pot: cook on HIGH pressure for 12 minutes with a natural release.