Ingredients:

• 2 lbs. boneless skinless chicken thighs (trim and discard large pieces of fat)
• 1 oz. packet Hidden Valley Ranch dressing mix
• 16 oz. deli-sliced ​​pepperoncini peppers Whole pepperoncinis can be used or the mini spicy ones.
• 1/2 cup pepperoncini pepper juice or chicken broth

Instructions:

• Add the chicken to the slow cooker.
• Sprinkle over the ranch seasoning mix and the pepperoncinis and the half cup of juices from the jar.
• Cover and cook on low for 7 hours or on high for 4 hours.
• Serve the chicken thighs whole or shred them all. Serve over rice, buns or even baked potatoes