Step by step

Method

4 steps

1. 1

   Place 2 pounds boneless chicken breasts or thighs in a 6-quart slow cooker. Sprinkle over 1 packet ranch seasoning and 1 packet au jus gravy mix, then add 8 pepperoncini with ¼ cup of their brine and 4 tablespoons butter cut into pieces.

2. 2

   Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the thickest chicken reaches 165°F and shreds easily with a fork.

3. 3

   Move the chicken to a bowl and shred it. Skim excess fat from the cooking liquid, then return the chicken and toss with enough juice to keep it moist.

4. 4

   Let it stand uncovered for 5 minutes so the sauce settles. Serve on toasted rolls, over mashed potatoes, or with rice and the pepperoncini.