Instructions

1. 1

   Place boneless, skinless chicken breasts or thighs in the bottom of your slow cooker, Instant Pot, or oven-safe dish in a single layer.

2. 2

   Evenly sprinkle the Ranch seasoning mix and Au Jus gravy mix over the chicken.

3. 3

   Cut butter into 4-6 pats and distribute over the chicken and seasonings.

4. 4

   Scatter pepperoncini peppers over everything and pour in 1/4 cup of pepperoncini juice.

5. 5

   Slow Cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.

6. 6

   Instant Pot: Close lid, set valve to sealing, cook on high pressure for 15-20 minutes, then natural release for 10 minutes.

7. 7

   Oven: Cover tightly with foil and bake at 350°F for 1.5-2 hours until chicken shreds easily.

8. 8

   Remove chicken from pot and shred with two forks.

9. 9

   Return shredded chicken to pot with juices and mix well to absorb flavors.

10. 10

    Serve warm over mashed potatoes, rice, or on sandwiches.