Ingredients:
- 3 pounds boneless, skinless chicken breasts
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 8-10 pepperoncini peppers
- ¼ cup butter (unsalted or salted, as preferred)
- Optional: 2-3 tablespoons pepperoncini juice for extra tang
Instructions:
- Prepare the Crockpot: Lightly grease the inside of your crockpot with non-stick spray or use a liner for easy cleanup.
- Layer the Ingredients: Place the chicken breasts at the bottom of the crockpot. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken. Add the pepperoncini peppers on top, and if you like a tangier flavor, pour in a few tablespoons of the pepperoncini juice. Finally, place the butter on top of the chicken.
- Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or high for 4-5 hours. The chicken is done when it is tender and easily shredded with a fork.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot. Mix it well with the juices and peppers to ensure every bite is flavorful.
- Serve: Serve the shredded chicken warm. It pairs wonderfully with mashed potatoes, rice, or even on sandwich buns for a hearty meal.
Tips for Success:
- Customize the Heat: If you prefer a spicier dish, add more pepperoncini peppers or a dash of red pepper flakes.
- Low-Carb Option: Serve the chicken over cauliflower rice or in lettuce wraps for a keto-friendly meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
This dish is perfect for busy weeknights or when you want a no-fuss meal that still delivers on flavor. The combination of ranch seasoning, au jus mix, and the tangy kick from the pepperoncini creates a savory and satisfying dish that your family will love. Let me know if you’d like more serving ideas or variations!