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Place chicken breasts in a slow cooker.

Sprinkle ranch seasoning and au jus mix over the chicken.

Place butter on top of the chicken.

Add pepperoncini peppers and about 1/4 cup of their juice.

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender and easily shreds.

Shred chicken with two forks directly in the slow cooker and stir to coat with sauce.

Serve over rice, mashed potatoes, or on sandwich rolls.