Yesterday was a great day. In spite of all the craziness and fear around, some friends and I opted to meet in Peggy’s house for lunch and to play cards….what a wonderful afternoon. Cindy, one of the friends who joined us was caring for her 8 month old granddaughter and brought her along. We all took turns holding the baby while eating and playing cards. Brought back so many memories of doing that every day. Was such a sweet time together. Peggy, who is a wonderful cook and is always serves such great food passed us all a copy of this recipe. Because this is such a wearisome time, I thought it was the perfect day to share this as it is taken from the Wearychef. Peggy told us that it is such a great recipe and when I sent to some of our kids, Christi responded that this was already one of their favorite recipes and makes me quite often. So, if you are like me and had not heard of it…here it is.
Serves 8
3 lbs boneless chicken breasts (or thighs)
1 packet of au jus gravy mix
1 packet ranch dressing mix
1 stick (8 tables) butter
6-8 peperoncini peppers
Add chicken breasts (or thighs) to the bottom of the slow cooker. Sprinkle both packets of the seasonings on top of the chicken. Top with the stick of butter and the peppers.
Cover and cook on low for 6-8 hours or high for 4 hours.When it’s ready, take a couple of forks and shred the chicken.
Serve over rice, noodles or potatoes. For a low carb meal, serve over riced cauliflower.
