2-3 lbs. Boneless Skinless Chicken Thighs (about 10-12 small thighs)
1/2 cup Pepperoncini Brine
2 tsp. Roast Beef Better Than Bouillon
12 Whole Pepperoncini Peppers
1 1 oz. Packet Ranch Seasoning
1/2 cup Unsalted Butter, cut into pieces
Start by whisking the bouillon in the pepperoncini brine until it’s dissolved. Set that aside.
Nestle the chicken thighs in a single layer in the pot of the slow cooker. Pour the bouillon/pepperoncini brine over the chicken. Toss the peppers in, then sprinkle the Ranch seasoning over the top. Lastly, add the butter pieces.
Cover and set the slow cooker to high for 3 hours.
At the end of cooking time, Transfer the chicken thighs to a cutting board and use a fork and knife to cut and gently shred the chicken, then add it back to the pot with the sauce and stir the shredded chicken into the sauce.