Ingredients
Scale
- 2–3 pounds boneless chicken thighs
- 1 packet (about 1 ounce) ranch seasoning mix
- 1/2 cup beef broth
- 5–6 whole pepperoncini peppers
- 1/4 cup unsalted butter, softened
- freshly ground black pepper to taste
Instructions
- Start by placing 2-3 pounds of boneless chicken thighs at the bottom of your crock pot.
- Sprinkle one packet of ranch seasoning mix evenly over the chicken thighs.
- Pour in ½ cup of beef broth around the chicken.
- Gently place about 5-6 whole pepperoncini peppers on top.
- Take ¼ cup of unsalted butter and cut it into small pieces.
- Distribute the butter pieces over the chicken and seasoning mix.
- Cover your crock pot with its lid and set it on low heat for 6-7 hours or high heat for about 3-4 hours.
- Once done cooking, take two forks and shred the chicken right inside the crock pot.
- Stir everything together so every piece is coated in the juices.
- Garnish with fresh black pepper if desired and serve immediately over rice or in soft tortillas.
Notes
Store leftovers in an airtight container for freshness.
Reheat gently on low heat for best results.
Serve over rice or mashed potatoes.
For extra flavor, add garlic!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Method: Crockpot
Nutrition
- Calories: 290 kcal
- Sugar: 8g
- Sodium: 960mg
- Fat: 15g
- Carbohydrates: 3g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 25mg