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 and 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.
Serve alone with sides or as a sandwich with sliced provolone cheese.
I am using frozen breasts here. I use a 3 lb. bag and works perfect if you need to let this hang out for 8 or more hours until you get home from work and it's also a bit cheaper than it's fresh counterpart. They cook up great without any kind of thawing at all. However, fresh chicken breasts can be used and the cooking time will be he same.
Chicken thighs can be a very affordable option. If I use chicken thighs then I'll usually cut the butter in half just because there is more fat in chicken thighs.
Other serving options can be to serve it on sub rolls with some melted provolone cheese or over rice, egg noodles or mashed potatoes.