Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 packet (28g) Hidden Valley Ranch Seasoning
  • 1 packet (25g) Au Jus Gravy Mix
  • 0.5 cup (113g) unsalted butter, cubed
  • 10 whole pepperoncini peppers
  • 2 tablespoons pepperoncini brine

Instructions:

  1. Lightly grease the basin of a 6-quart slow cooker with non-stick spray or a liner.
  2. Place the chicken thighs in a single layer at the bottom of the crock pot to ensure even heat distribution.
  3. Sprinkle the Ranch seasoning and Au Jus mix evenly over the top of the chicken. Do not stir.
  4. Place the cubed unsalted butter on top of the seasoning powders. Add the whole pepperoncini peppers and the brine.
  5. Cover and cook on Low for 4 to 5 hours (or High for 2.5 to 3 hours) until the chicken reaches an internal temperature of 165°F and is easily pierceable with a fork.
  6. Shred the chicken directly in the pot using two large forks, allowing the meat to incorporate with the butter and juices to create a glossy sauce.