Add the chicken breasts to the crockpot.
Sprinkle the ranch seasoning packet and au jus gravy mix evenly over the chicken.
Pour in the pepperoncini juice and add the pepperoncini peppers.
Place the stick of butter on top of the chicken.
Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the chicken is tender and easily shreds.
Shred the chicken directly in the crockpot and stir everything together until coated in the rich, buttery sauce.
Let the chicken sit for 10 minutes to soak up the juices, then serve over mashed potatoes, rice, egg noodles, or on sandwich buns.
