INGREDIENTS

• 3 pounds boneless, skinless chicken breasts
• 1 (1 oz.) package au jus gravy mix
• 1 (1 oz.) package dry ranch dressing mix
• 1/2 (16 oz.) jar pepperoncini peppers or hot banana peppers, drained
• 1/2 cup (1 stick) unsalted butter
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Place chicken breasts in slow cooker and season generously with salt and pepper.
2. Sprinkle au jus mix and dry ranch mix over the chicken, then top with pepperoncini peppers.
3. Place butter on the chicken, then cover slow cooker and cook on low for 6-8 hours, or on high for 3-4.
4. Once cooked, use two forks to shred chicken, then serve hot and enjoy!