Crock Pot Mississippi Chicken

Crock Pot Mississippi Chicken 3 lbs. boneless, skinless chicken breasts 1 packet au jus gravy mix 1 packet ranch dressing mix 1 stick (1/2 cup) salted butter 6-8 peperoncini peppers Add chicken breasts to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this. When it's ready, take a couple of forks and shred the chicken. It will be very tender. NOTES Any chicken will work for this recipe. We like to serve this up on sub rolls but you can serve this however you prefer.