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Add 3 pounds boneless, skinless chicken breasts to the bottom of the slow cooker.
Sprinkle 1 packet au jus gravy mix and 1 packet ranch dressing mix on top of the chicken.
Then, top with ½ cup (1 stick) salted butter and 6 peperoncini peppers.
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. Then serve!