Ingredients:

  • 3 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 packet (1 oz) low-sodium Au Jus Gravy Mix
  • 1 packet (1 oz) dry Ranch Dressing Mix
  • 0.5 tsp cracked black pepper
  • 4 tbsp unsalted grass-fed butter, sliced into pats
  • 10 whole pepperoncini peppers
  • 0.25 cup pepperoncini juice
  • 4 oz Neufchâtel cream cheese, softened

Instructions:

  1. Trim the chicken. Remove any large pieces of excess fat from the 3 lbs of thighs.
  2. Layer the proteins. Place the chicken thighs in an even layer at the bottom of the slow cooker insert.
  3. Season the surface. Sprinkle the 1 oz Au Jus mix and 1 oz Ranch mix evenly over the chicken.
  4. Add the aromatics. Scatter the 10 pepperoncini peppers and 0.5 tsp black pepper over the seasoned meat.
  5. Pour the acid. Gently pour the 0.25 cup pepperoncini juice around the edges of the chicken.
  6. Apply the fat. Place the 4 tbsp of butter pats directly on top of the seasoned chicken.
  7. Set and wait. Cover and cook on LOW for 6 hours until the chicken is tender and pulling apart.
  8. Add the creaminess. Remove the lid and stir in the 4 oz softened Neufchâtel.
  9. Shred the meat. Use two forks to gently pull the chicken apart into large chunks right in the pot.
  10. Incorporate everything. Stir the shredded chicken into the sauce until the mixture looks glossy and thick.