Ingredients
Units
Scale
- 3 pounds boneless, skinless chicken thighs
- 1/4 cup homemade dry ranch & onion seasoning mix (see below)
- 8 pepperoncini peppers
- 2–4 tablespoons ghee or butter
- 1 cup low-sodium chicken broth
Homemade Dry Ranch Mix & Dry Onion Soup Mix
4 teaspoons dry onions flakes
2 teaspoons salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon celery salt (or add more salt)
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/4 teaspoon dried dill
1/4 teaspoon dried chives
Instructions
Slow Cooker
- Pour the broth into the slow cooker. Add the chicken on top.
- In a small bowl, mix together the homemade dry ranch & dry onion soup mix. Pour the mixture into the bowl on top of the chicken. Toss until the chicken is evenly seasoned.
- Add pepperoncini and ghee on top of the chicken.
- Cook HIGH 2-4 hours or LOW 4-6.
- Remove chicken from slow cooker, shred, and place back in the slow cooker until ready to serve.
- Pour broth into pressure cooker and add chicken on top.
- In a small bowl, mix together the homemade dry ranch & dry onion soup mix. Pour the mixture into Instant Pot on top of the chicken. Toss until the chicken is evenly seasoned.
- Add pepperoncini and ghee on top of the chicken.
- Close and seal vent. Select high pressure for 12 minutes. When cooking time is complete, quick release the pressure.
- Remove chicken from pressure cooker, shred, and place back in the pressure cooker until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 5 hours