Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 packet lower-sodium ranch seasoning mix (1 oz / 28g)
  • 1 packet lower-sodium au jus gravy mix (0.6 oz / 17g)
  • 1/4 cup unsalted butter, cut into 4 pieces
  • 1/2 cup pepperoncini liquid (from the jar)
  • 1/2 cup whole mild pepperoncini peppers

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season generously with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove from skillet and set aside. (If skipping searing, proceed directly to the next step.)
  2. Place the seared chicken thighs (or raw, if skipping searing) into the bottom of a 6-quart or larger slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken.
  3. Distribute the cut pieces of unsalted butter around the chicken. Pour the pepperoncini liquid over everything, then add the whole mild pepperoncini peppers to the slow cooker.
  4. Cover the slow cooker with a lid. Cook on LOW for 6 hours, or on HIGH for 3 hours, until the chicken is fall-apart tender and easily shreddable with a fork.
  5. Once cooked, carefully remove the chicken thighs from the slow cooker and place them on a clean surface or in a shallow dish. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it into the rich, savory sauce. Serve hot with your favorite sides.