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Lightly sprinkle each side of the chicken with the ranch. (reserve the rest)
Heat the oil in a dutch oven over medium heat. Sear the chicken on each side 2-3 minutes until golden brown.
Sprinkle the remaining ranch seasoning over the chicken. Top with the peppers and brine. Add the butter.
Cover and reduce the heat to low and allow the chicken to simmer for 25-30 minutes. CHECK REGULARLY and add ¼ cup of liquid if needed (broth or water).
When the chicken has cooked through remove from heat and allow to cool 10 minutes. Shred with forks and toss in the sauce.
Add the chicken to the base of a 4-6 quart slow cooker.
Sprinkle with ranch seasoning, top with peppers, brine and butter.
Cover and cook on low up to 8 hours or on low up to 4.
When the chicken has cooked through remove from heat and allow to cool 10 minutes. Shred with forks and toss in the sauce.