Ingredients
- Chicken: 4 boneless, skinless chicken breasts or thighs
- Ranch seasoning mix: 1 packet (or about 2 tablespoons of homemade ranch seasoning)
- Au jus mix: 1 packet (or substitute with beef bouillon powder)
- Pepperoncini peppers: 6-8 whole peppers (add more for extra tanginess)
- Pepperoncini juice: ¼ cup (optional, for added flavor)
- Butter: ½ cup (1 stick), sliced into pieces
- Optional garnish: Fresh parsley or dill for serving
Instructions
- Prepare the Chicken
- Place 4 boneless, skinless chicken breasts or thighs into the bottom of your slow cooker or oven-safe dish.
- Add Seasonings
- Sprinkle 1 packet of ranch seasoning mix evenly over the chicken.
- Follow with 1 packet of au jus mix, spreading it evenly for consistent flavor.
- Layer the Peppers and Butter
- Add 6-8 pepperoncini peppers on top of the chicken.
- Pour ¼ cup of pepperoncini juice over the chicken for an extra tangy kick (optional).
- Place slices of ½ cup (1 stick) of butter across the top.
- Cook the Dish
- For Slow Cooker: Cook on low for 6-8 hours or high for 4-5 hours, until the chicken is fork-tender.
- For Oven: Preheat to 350°F (175°C) and bake uncovered for 45 minutes to 1 hour.
- Shred or Serve Whole
- Use two forks to shred the chicken directly in the slow cooker or oven dish, mixing it with the savory sauce. Alternatively, serve the chicken whole and spoon the sauce over the top.
- Optional Garnish
- Sprinkle with fresh parsley or dill for a pop of color and added flavor.
- Serve and Enjoy
- Pair with mashed potatoes, rice, or your favorite roasted vegetables to complete the meal.
Nutrition
- Serving Size: 1 chicken breast or equivalent portion
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 900 mg (can vary based on seasoning mixes; reduce with low-sodium options)
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg