Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken roaster ((around 6 pounds))
  • 1 packet chicken gravy mix
  • 1 packet ranch dressing mix
  • 8 tablespoons salted butter (1 stick) (cut into tablespoons)
  • 5 pepperoncini peppers
  • finely chopped parsley, for garnish (optional)

Instruction

  • Place the whole chicken (breast side) up in a 5-quart oval slow cooker.
  • Sprinkle the gravy mix then the ranch dressing mix on top as evenly as possible. I also will sprinkle a little inside the chicken cavity.
  • Place the pats of butter all over the chicken. Add one pat inside the chicken as well.
  • Add the peppers on top of everything. If you like more of a kick, add more peppers and some of the juice. Again, add one inside the chicken cavity.
  • Cook on high for 4 to 5 hours, or low for 7 to 8 hours but make sure the internal temperature checked in the thickest part of the breast reaches 165°F. Optional: when the chicken starts producing liquids, you can occasionally baste the chicken but it is not necessary.
  • Serve with the gravy the chicken makes as it cooks and chopped parsley as garnish, optional.