My hubby is hooked on this recipe. We just finish one plate, and he’s ready for another one.

Place the chicken breasts in the bottom of your slow cooker.
Sprinkle the ranch dressing mix and au jus gravy mix evenly over the chicken.
Slice the butter into pats and place them on top of the chicken.
Scatter the pepperoncini peppers around the chicken.
If you prefer a bit more sauce, pour in the chicken broth.
Cover and cook on low for 6-8 hours, or until the chicken is tender and easily shredded.
Once done, use two forks to shred the chicken and stir it into the sauce.
Serve hot and enjoy!
Variations & Tips
If you’re looking for a bit of extra heat, you can add a few more pepperoncini peppers or a splash of the pepperoncini juice. For a lower-fat version, use olive oil in place of butter. Some folks also enjoy adding sliced onions or mushrooms to the slow cooker for even more flavor. This recipe is quite versatile, so feel free to adapt it to your taste!