8tablespoonssalted butter (1 stick)cut into tablespoons
finely chopped parsley, for garnishoptional
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.
Chicken will become very tender after cooking in the juices and may fall apart a bit as you pull it out. If you like, you can add a rolled up piece of aluminum foil onto the bottom of the slow cooker to keep the chicken elevated. For the purposes of my photos and videos, I did elevate it.
Chicken breasts can be used but I have a separate recipe just for that which you can find in a link above.
Serve with your favorite sides. This goes great over mashed potatoes as it makes its own gravy.
Unsalted and low sodium options can be substituted where possible.