Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 oz Hidden Valley Ranch Seasoning mix
  • 0.5 oz low-sodium Au Jus Gravy mix
  • 1/2 cup unsalted butter, sliced into pats
  • 10 whole pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • Fresh cracked black pepper to taste
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Place the boneless, skinless chicken thighs in a single layer at the bottom of a 6-quart slow cooker.
  2. Sprinkle the Ranch seasoning and low-sodium Au Jus mix evenly over the chicken.
  3. Scatter the pepperoncini peppers around the chicken and pour the pepperoncini brine over the meat.
  4. Place the cold butter pats on top of the seasoned chicken to baste the meat as it melts.
  5. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the chicken is tender enough to shred with a fork.
  6. Shred the chicken directly in the pot and whisk the juices slightly to emulsify the butter sauce. Garnish with fresh parsley and black pepper before serving.