Mississippi Chicken Pot Roast by Eatsbytweeet

Ingredients

• 1.5 kg (3.3 lb) boneless, skinless chicken breasts
• 1 packet ranch dressing seasoning mix
• 1 packet au jus gravy mix
• 115g (1/2 cup) unsalted butter, sliced
• 125ml (1/2 cup) pepperoncini peppers with brine

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker until ready to serve.
2. Sprinkle the dry ranch dressing mix and the au jus gravy mix evenly over the chicken over medium heat until heated through, about 5 min.
3. Arrange the butter slices on top of the seasoning layer until ready to serve.
4. Add the pepperoncini peppers and the brine into the pot around the chicken until ready to serve.
5. Cover and cook on low for 4 to 5 hours until the chicken is tender and shreds easily with a fork.
6. Shred the chicken directly in the pot using two forks and stir to combine with the juices before serving until ready to serve.