Slow Cooker Directions:

1. Place chicken in the bottom of a slow cooker, in a single layer if possible. I have this 6 quart slow cooker that I absolutely LOVE and I can fit all of the chicken inside without a problem.
2. Sprinkle the Au Jus gravy mix and ranch seasoning mix over the chicken. For homemade Au Jus, just substitute 2 Tbsp granulated onion and 2 Tbsp cornstarch for the au jus packet.
3. Pour all of the sliced pepperoncini and half of the liquid in the jar over the chicken. 
4. Cook on low for 2 hours for fresh chicken, 4 hours for frozen chicken. When the chicken is done, shred with two forks and serve as desired.

Stove Stop Directions:

1. Place your ingredients in a large pot. Put them in the same order that you would if you were using a slow cooker.
2.  Cover your stock pot. If you do not have a lid that fits, place aluminum foil on top and keep your chicken covered.
3. Put your stove on a low flame. Allow the chicken to cook low and slow on the stovetop. You can come back to check on it regularly. It should cook within four hours, but you can check it often to make sure it is good to go before you serve it.

Oven Directions:

1. Preheat oven to 425F. Lightly spray a 9×13-inch pan with cooking spray.
2. Place chicken in the baking dish. Sprinkle with ranch seasoning and au jus gravy mix.
3. Top the chicken with pepperoncini peppers and top with butter slices.
4. Bake chicken for 25 to 30 minutes, until chicken reaches an internal temperature of 165F.

Instant Pot Directions:

1. Place the chicken in the bottom of the Instant Pot in a single layer if possible.
2. Pour all of the sliced pepperoncini peppers and half of the liquid in the jar over the chicken. Make sure the chicken is completely submerged in the juice (especially if you’re using chicken breasts).
3. Sprinkle the Au Jus gravy mix and ranch seasoning mix over the chicken.
4. Cook on high pressure for 4 minutes for fresh chicken, or 6 minutes for frozen chicken. Let the pressure release naturally for at least 10 minutes.