Ingredients:

  • 3 lbs boneless, skinless chicken thighs (trimmed)
  • 1 stick (1/2 cup) unsalted butter, cut into 8 thick slices
  • 1 oz packet dry ranch seasoning mix
  • 1 oz packet au jus gravy mix
  • 12-15 whole pepperoncini peppers
  • 1/4 cup pepperoncini brine/juice

Instructions:

  1. Prepare the Chicken: Ensure the chicken thighs are trimmed. Pat them lightly with paper towels to remove excess moisture—this helps the seasoning adhere.
  2. Load the Slow Cooker: Place the chicken evenly in the bottom of the slow cooker insert. Do not overlap excessively.
  3. Seasoning Layer: Evenly sprinkle the entire packet of Ranch seasoning mix and the entire packet of Au Jus gravy mix over the top of the chicken. Do not stir!
  4. Add Flavor and Fat: Pour the reserved pepperoncini brine over the chicken. Scatter the whole pepperoncini peppers among the chicken pieces. Arrange the 8 slices of unsalted butter evenly across the top of the seasoned chicken.
  5. Set and Forget: Secure the slow cooker lid. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, until the chicken is falling-apart tender.
  6. Shred the Chicken: Carefully remove the chicken pieces (leaving the liquid behind) and transfer them to a sturdy bowl. Using two forks, shred the chicken finely. Discard any large fatty bits.
  7. Finish and Serve: Return the shredded chicken to the slow cooker and toss it thoroughly with the remaining sauce and peppers. Allow the shredded chicken to sit in the hot sauce for 10 minutes to absorb the maximum flavour before serving.