# What You Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 0.5 teaspoon kosher salt
03 - 0.25 teaspoon black pepper
→ Seasoning & Flavor
04 - 1 oz packet ranch seasoning mix
05 - 1 oz packet au jus gravy mix
06 - 0.5 cup unsalted chicken broth
07 - 6 to 8 whole pepperoncini peppers with 2 tablespoons brine
08 - 4 tablespoons unsalted butter, cut into pieces
→ Sandwich Assembly
09 - 6 soft sandwich buns, brioche or hamburger style
10 - 1 cup sliced dill pickles
# How To Make It:
01 - Place chicken breasts or thighs in the slow cooker bottom. Season lightly with salt and pepper.
02 - Sprinkle ranch seasoning and au jus gravy mix evenly over the chicken.
03 - Add pepperoncini peppers and drizzle 2 tablespoons of their brine over the top. Pour chicken broth around the sides without directly wetting the seasoning.
04 - Distribute butter pieces across the chicken surface.
05 - Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until chicken is very tender and shreds easily with minimal effort.
06 - Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the cooking liquid and stir thoroughly to combine.
07 - Pile warm shredded Mississippi chicken generously onto buns. Top with sliced dill pickles and serve immediately.
