Sprinkle au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with butter cubes, onion, and peperoncini peppers with juice.
Cover and cook on low for 6-8 hours.
30 minutes before it's ready, take a couple of forks and shred the chicken.
Simmer for 30 more minutes and serve.
Notes
Storage:Cover and refrigerate for up to 3 days. Freeze for up to 3 months.Tips:
No need to salt the chicken. There's plenty of salt in the au jus and Ranch packets.
Don't swap the au jus packet for a brown gravy mix—they're made differently and the texture won't turn out the same.
As tempting as the aroma is, don't lift the lid off of your crockpot while the chicken is cooking. Doing so releases heat and lowers the internal temperature, which can mess up the total cook time.