Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 ounce) Ranch dressing mix
- 1 packet (1 ounce) Au Jus gravy mix
- 1/2 cup (1 stick) butter, cut into pats
- 1/4 cup pepperoncini peppers, with juice
- 12 slider buns
- Mayonnaise, optional
- Lettuce, optional
Instructions
- Step 1: Place the chicken breasts in the bottom of the crock pot.
- Step 2: Sprinkle the Ranch dressing mix and Au Jus gravy mix evenly over the chicken.
- Step 3: Place the pats of butter on top of the seasoning mixes.
- Step 4: Add the pepperoncini peppers and juice to the crock pot.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
- Step 6: Shred the chicken in the crock pot using two forks. Serve the shredded chicken on slider buns with mayonnaise and lettuce, if desired.
Notes
- Refrigerate leftover shredded chicken in an airtight container for up to 3 days; the flavorful juices keep it moist.
- For best results, reheat the shredded chicken in a skillet with a little of the cooking liquid to prevent drying.
- Serve these sliders with creamy coleslaw and crispy potato chips for a complete and satisfying meal.
- For extra flavor, try browning the chicken breasts in a skillet before adding them to the crock pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American