Ingredients:
3-4 boneless, skinless chicken breasts
1 medium onion, diced
1 packet au jus gravy mix
1 packet ranch dressing mix
8-10 pepperoncini peppers
3/4 cup juice from pepperoncini
1/2 cup butter, sliced
Instructions:
Lightly spray the inside of a large crockpot with non-stick cooking spray or use a crockpot liner for easy cleanup.
Spread the diced onion evenly across the bottom of the crockpot, then lay the chicken breasts on top.
Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken.
Add the pepperoncini peppers around the chicken and place the slices of butter on top. Pour the pepperoncini juice over everything.
Cover the crockpot with the lid and cook on high for 4-5 hours or low for 6-7 hours, until the chicken is tender and easily shredded with a fork.
Once cooked, shred the chicken if desired, mixing it with the juices for extra flavor before serving.
Servings: 4-6
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