Preheat your oven to 170 degrees. This low temperature is perfect for gentle cooking.
On the stovetop, heat the oil in the dutch oven over high heat until hot and shimmering. You want to ensure it's sufficiently heated before adding the chicken.
Carefully add the chicken thighs to the hot oil, one at a time. Sear each side for about 3 to 5 minutes until they’re golden brown. The chicken should release from the pan easily when it's ready to turn.
Once brown, remove the chicken and place it on a plate. Don’t worry if some bits stick; it adds flavor!
After searing, pour any accumulated juices from the plate back into the dutch oven with the chicken.
In a separate bowl, mix the chicken broth with the two packets of ranch dressing seasoning and the chicken gravy, stirring well to combine.
Pour the mixture over the seared chicken in the dutch oven. Add the remaining broth to ensure everything is well covered.
Cover the dutch oven with its lid and place it in the oven. Let the chicken cook for 6 hours to ensure it becomes tender and flavorful.
After 6 hours, carefully remove the dutch oven from the oven and add the sliced mushrooms. Place the lid back on without stirring.
Return the dutch oven to the oven for an additional 2 hours. This will allow the mushrooms to soften and infuse their flavor into the broth.
Finally, remove the dutch oven once more and take off the lid. Gently stir the chicken and mushrooms together. Serve hot and enjoy!
