Ingredients
Equipment
Method
Layer and season
- Place the boneless, skinless chicken thighs in an even layer in the crockpot. Make sure the pieces are fairly level so they cook evenly.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the chicken, then add the black pepper. Use your hands to lightly press the dry mix onto the surface.
- Scatter the pats of unsalted butter evenly over the top of the seasoned chicken. Distribute the butter so it melts into different spots throughout the crockpot.
- Add the whole pepperoncini peppers and pour the pepperoncini brine around the chicken. Keep peppers mostly on top or partially submerged so they flavor the sauce.
Slow cook
- Cover and cook on Low for 6–7 hours, until the chicken is fork-tender and pulls apart easily. The surface should look saucy and thickened as it reduces.
- Alternatively, cover and cook on High for 3–3.5 hours, until the chicken is fork-tender and pulls apart easily. Look for juices that bubble gently around the edges.
Shred and serve
- Using two forks, shred the chicken directly in the crockpot, mixing it thoroughly into the buttery, tangy juices. Stir until the chicken is coated and the sauce looks evenly distributed.
- Let the shredded chicken sit in the sauce for 5–10 minutes to fully absorb the flavor. The mixture should look glossy and cohesive when ready to serve.
- Spoon the chicken and its juices over mashed potatoes, rice, or into a bun, then garnish with chopped fresh parsley. Serve hot so the sauce clings to the chicken.
Notes
Pro tip: for thicker, more spoonable juices, shred promptly after cooking and stir well, then let it rest for the full 5–10 minutes before serving. Refrigerate leftovers in a sealed container up to 4 days; reheat gently in the microwave or on the stove with a splash of juices. Freezing is yes—freeze shredded chicken with sauce up to 3 months. For a lower-sodium swap, choose reduced-sodium ranch and au jus packets and use the same cook times.