About the Recipe
Ingredients
2 pounds skinless, boneless chicken breasts
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch)
1 cup sliced and drained pepperoncini peppers
1/4 cup pepper juice (from jar of pepperoncini peppers)
4 tablespoons unsalted butter, sliced
1/2 cup water
Preparation
Step 1
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven.
Step 3
Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Step 4
Let stand 5 minutes. Shred chicken using two forks.
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