Ingredients (6)
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boneless, skinless chicken breasts 4
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Au Jus gravy mix 1 packet
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unsalted butter 1 stick
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pepperoncini 10–12
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pepperoncini juice ⅓ cup
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
Steps (4)
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1
Lightly grease the bowl of a slow cooker, and place the chicken breasts in the bottom. Sprinkle the ranch seasoning mix and the au jus mix evenly over the top.
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2
Slice the butter and place it over the top of the seasoned chicken; then distribute the pepperoncini evenly over the top.
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3
Cook on low for 5-6 hours. Shred with a fork and mix with the sauce in the bowl. Serve warm or save for a later use.
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4
Note: To make in the slow cooker, add all of the ingredients to the bowl of an slow cooker and add ½ cup chicken broth or water. Close the lid and lock in place. Seal the steam release knob. Manually set for 10 minutes. When finished, do a 5 minute natural relase; then turn the steam release knob to the venting position for a quick release. Shred and serve warm or save for a later use.
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1Lightly grease the inner pot of your multi-cooker and place the chicken breasts in the bottom. Sprinkle the ranch seasoning mix and the au jus mix evenly over the top.
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2Slice the butter and place it over the top of the seasoned chicken; then distribute the pepperoncini evenly over the top. Pour 1 cup chicken broth into the bowl.
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3Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
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4Allow the pressure valve to natural pressure release at least 5 minutes, then quick-release the pressure by turning the seal to “venting.” Remove lid, shred with a fork and mix with the sauce in the pot. Serve warm or save for a later use.
* Always follow manufacturer’s instructions.
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