Place the chicken in the slow cooker. Lay breasts or thighs in an even layer. If using a mix, arrange the thicker pieces along the outside edges where heat is strongest.

Sprinkle on the seasonings. Evenly dust the chicken with the ranch seasoning and au jus or brown gravy mix. A light, even coat ensures consistent flavor.

Add pepperoncini and brine. Scatter the peppers over the chicken and pour in 1–2 tablespoons of the brine. This adds brightness and a mild kick.

Dot with butter. Place the butter pieces across the top. They’ll melt into the seasonings to form a rich, silky sauce.

Add broth if you like it saucy. Pour in up to 1/4 cup chicken broth for more liquid to spoon over sides or for sandwiches.

Cover and cook. Cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is fork-tender and reaches 165°F.

Shred and toss. Use two forks to shred the chicken directly in the slow cooker. Stir everything so the meat soaks up the sauce.

Taste and finish. Add black pepper to taste and an extra splash of pepperoncini brine if you want more tang. If it’s too salty, stir in a splash of water or unsalted broth.

Serve your way. Spoon over mashed potatoes or rice, pile onto toasted buns, or serve with roasted veggies. It’s versatile and comforting.