3 lbs chicken thighs (6-8)
1 packet dry au jus gravy mix
1 packet dry ranch dressing mix
1 stick salted butter
6-8 pepperoncini peppers
Put chicken in the bottom of a slow cooker. Sprinkle both packets of au jus and ranch dressing on top of the chicken. Top with a stick of butter. Cover and cook on low for 6-8 hours or high for 4 hours. When it's finished, shred with a couple of forks. Serve over rice, potatoes, or noodles.
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