Ingredients
Scale
- 3 lbs Boneless, skinless chicken thighs
- 1 packet (1 oz) Dry Ranch Seasoning Mix
- 1 packet (0.6 oz) Dry Au Jus Gravy Mix
- 1 stick (1/2 cup) Unsalted Butter
- 1/2 cup Sliced Pepperoncini Peppers
- 1/4 cup Pepperoncini Brine (Juice)
- 1 teaspoon Black Pepper
Instructions
- Step 1: Place the chicken thighs evenly across the bottom of a 6-quart slow cooker. Season the chicken lightly with the black pepper.
- Step 2: Evenly sprinkle the entire packet of dry Ranch seasoning mix and the entire packet of dry Au Jus gravy mix over the top of the chicken. Pour the pepperoncini brine over the seasonings.
- Step 3: Place the stick of butter directly on top of the chicken and seasoning mixture, usually centering it. Scatter the sliced pepperoncini peppers around the chicken. Do not stir the mixture.
- Step 4: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on HIGH for 3.5 to 4 hours, until the chicken is completely fork-tender.
- Step 5: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks, then return the shredded meat to the slow cooker and stir it thoroughly into the remaining rich "mud" gravy.
Notes
- Refrigerate leftover chicken completely submerged in the slow cooker "mud" gravy for up to 4 days, ensuring maximum moisture retention.
- For the best texture, gently warm leftovers on the stovetop over low heat, adding a splash of chicken broth or water if the gravy seems too thick after refrigeration.
- Serve this rich, savory chicken piled high on creamy mashed potatoes, white rice, or toasted brioche buns to soak up every last bit of the intensely flavorful "mud."
- Resist the urge to stir the ingredients initially; placing the butter and seasonings directly on the chicken allows them to melt down slowly, creating the signature rich, separated gravy layer during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American