Sprinkle on the au jus mix, and ranch seasoning, then top with butter and pepperoncini.
Cook on LOW for 3 hours, or on HIGH for 1.5 or 2 hours. When the chicken is ready, check for doneness by inserting the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
Let the chicken rest for 5 minutes, then shred it while it's still warm using a hand mixer, 2 forks, or your hands.
Serve over mashed potatoes, pasta, or rice. To make sandwiches, serve on rolls or toasted buns with provolone cheese.
Boneless, skinless chicken thighs can be used in this recipe too. Remove any excess fat from the meat. You may want to omit the butter if you use dark meat chicken since the broth will be fattier already.
In place of au jus, you can use dry onion soup mix, or a beef bouillon cube plus a ½ teaspoon of onion powder.
Pepperoncini give this chicken a tangy flavor, but it won't be spicy. To make it spicy, try using a hotter variety of pickled peppers instead.
To Store: Store in an airtight container in the fridge for up to three days, or in the freezer for up to 3 months.
Instant Pot Instructions:Add all of the ingredients to the pot, and add enough chicken broth or water (½ cup for a 6-quart, 1 cup for an 8-quart IP) to avoid a burn message. Cook at Manual, high pressure for 10 minutes. Allow 5 minutes for natural release, and then quick release the remaining pressure.