Description
A savory, flavorful crockpot chicken recipe that’s easy to make and packed with creamy, tangy, and slightly spicy notes. Perfect for shredding and serving over rice, in sandwiches, or tacos.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- ½ cup (1 stick) salted butter
- 6 peperoncini peppers
Instructions
- Place the boneless, skinless chicken breasts in the bottom of the crockpot.
- Sprinkle the au jus gravy mix and ranch dressing mix evenly over the chicken breasts.
- Place the stick of salted butter on top of the chicken.
- Add the peperoncini peppers, distributing them evenly around the chicken.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Once cooked, shred the chicken using two forks, and mix the juices with the shredded chicken.
- Serve the shredded chicken over rice, in sandwiches, or in tacos for a full meal.
Notes
- Adjust the number of peperoncini peppers to control the level of heat in the dish.
- For an extra creamy version, stir in a little cream cheese or sour cream at the end of cooking.
- This recipe can be served over mashed potatoes or as a filling for wraps or tortillas.
- Prep Time: 5-10 minutes
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
- Category: Main Dish, Chicken
- Method: Crockpot/Slow Cooker
- Cuisine: American