Place chicken in a slow cooker (or Dutch oven if baking).
Sprinkle the ranch seasoning and au jus gravy mix evenly over the chicken.
Place the stick of butter right on top.
Add pepperoncini peppers around the chicken, plus a tablespoon or two of their juice.
(Optional) Add chicken broth if you like extra gravy.
Cover and cook:
Slow cooker: on low for 5–6 hours or high for 3–4 hours.
Oven: 325°F (165°C) for 2–2.5 hours, covered.
Shred the chicken with two forks in the sauce and stir everything together.
To Serve:
Over mashed potatoes, rice, or egg noodles.
With crusty bread to soak up the “muddy” rich gravy.
A side of green beans or roasted vegetables balances the richness.
Would you like me to also give you a baked casserole-style Mississippi Mud Chicken version (with layers of chicken, cheese, and sauce), or do you prefer sticking with the slow-cooker/gravy style?
