Mississippi chicken chili (slow cooker)

Put boneless skinless chicken thighs in a slow cooker; sprinkle over a packet of au jus gravy mix and a package of ranch dressing mix, a rounded tablespoon of chili powder, two cans of white kidney beans, about half a cup of pepperoncini brine, a can of fire-roasted diced tomatoes and sliced pepperoncini; dot with a cut-up stick of unsalted butter.

Cover tightly and cook on high three to four hours (or long on low) until the chicken is very tender.

Lift the chicken out with tongs and cut into one- or two-inch pieces with scissors in a bowl; return and stir in.

Taste and adjust seasoning; keep on warm. Serve garnished with pepperoncini, hot sauce and chopped green onions.