For Homemade Au Jus

For homemade Au Jus, just substitute 2 Tbsp granulated onion and 2 Tbsp cornstarch for the au jus packet.

Instant Pot Directions:

Follow the same steps for the crock pot method, making sure the chicken is completely submerged in the juice from the pepperoncini peppers (especially if you’re using chicken breasts). Cook on high pressure for 4 minutes for fresh chicken, 6 minutes for frozen chicken; use natural pressure release.

Stove Stop Directions:

1. Place Your Ingredients in a Large Pot. Put them in the same order that you would if you were using a slow cooker.
2. Cover Your Stock Pot. If you do not have a lid that fits, place aluminum foil on top and keep your chicken covered.
3. Put Your Stove on a Low Flame. Allow the chicken to cook low and slow on the stovetop. You can come back to check on it regularly. It should cook within four hours, but you can check it often to make sure it is good to go before you serve it.

Oven Directions:

1. Preheat oven to 425F. Lightly spray a 9×13-inch pan with cooking spray.
2. Place chicken in the baking dish. Sprinkle with ranch seasoning and au jus gravy mix.
3. Top the chicken with pepperoncini peppers and top with butter slices.
4. Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165F.

Chicken: Use any type of chicken you want – including drumsticks, skinless chicken breasts, chicken tenders, or even bone-in chicken thighs – but boneless skinless chicken thighs have always given me the best results and the least amount of work. You can use either fresh or frozen chicken.

Pepperoncinis: I recommend SLICED pepperoncinis, not whole. The peppers will come in a juice, making it hard to hold and slice whole peppers without making a mess. Emptying a jar of sliced pepperoncini peppers is a million times easier, PLUS you get little pieces of pepperoncinis with every bite!