Prep Time: 5 minutes
Relaxed Time: 1 hour 30 minutes
Stand Time: 5 minutes
Total Time: 1 hour 40 minutes
2 lb skinless, boneless chicken breasts
1 (1 oz.) package dry ranch dressing mix (such as Hidden Valley Ranch)
1 (16 oz.) jar of sliced pepperoncini peppers, drained
4 tbsp. Unsalted butter, sliced
The oven should be preheated to 350 degrees F (175 degrees C).
Place the chicken in the bottom of a large Dutch oven and season with ranch seasoning mix. Over the chicken, add butter, pepperoncini peppers, and 1/2 cup of saved pepper liquid. The chicken should be fork tender for around 1 hour and 30 minutes, covered in a preheated oven. Using an instant-read thermometer, the internal temperature should be 165°F (74°C).
Wait for five minutes. Use two forks to source the chicken.