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Ingredients
Scale
- 2 to 3 pounds boneless, skinless chicken breast
- 6 to 12 peperoncini peppers (plus optionally 3–6 tablespoons liquid from the jar)
- 1 (1-oz) packet au jus gravy mix (use low sodium if preferred)
- 1 (1-oz) packet ranch dressing mix
- 5 tablespoons unsalted butter
Instructions
- Spray a 5 or 6 quart slow cooker with cooking spray and prepare your ingredients.
- Pat the chicken dry with paper towels and place it in the bottom of your slow cooker.
- Arrange the peperoncini peppers around the chicken and pour in some of the liquid from the jar if desired. Sprinkle the au jus and ranch dressing mixes over the chicken.
- Cut the butter into tablespoons and place them evenly on top of the chicken.
- Cover the slow cooker and cook on HIGH for 2.5 to 4 hours or on LOW for 6-8 hours, ensuring the chicken reaches 165°F.
- Once cooked, transfer the chicken to a cutting board. Allow it to rest for 10 minutes before using forks to pull it into chunks.
- Return the chicken to the sauce in the slow cooker to soak up the flavors, then serve with your favorite sides.
Notes
For extra flavor, consider adding fresh herbs like thyme or parsley before serving.
This dish pairs well with rice, mashed potatoes, or a simple side salad.
Adjust the number of peperoncini to suit your spice preference.
- Prep Time: 5 minutes
- Cook Time: 255 minutes
- Category: Main Dishes
- Method: Slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 140mg