# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
→ Seasoning & Flavor
04 - 1 packet (1 oz) ranch seasoning mix
05 - 1 packet (1 oz) au jus gravy mix
06 - 1/2 cup unsalted chicken broth
07 - 6 to 8 whole pepperoncini peppers plus 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 bottom of the slow cooker and lightly season with salt and pepper.
02 - Sprinkle ranch seasoning mix and au jus gravy mix evenly over the chicken.
03 - Distribute pepperoncini peppers over the chicken and drizzle 2 tablespoons of their brine across the top.
04 - Pour chicken broth around the sides of the slow cooker, avoiding direct contact with the dry seasonings.
05 - Distribute butter pieces evenly over the chicken mixture.
06 - Cover and cook on LOW setting for 7 to 8 hours or on HIGH setting for 4 to 5 hours until chicken is tender and shreds easily with a fork.
07 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded chicken to the cooking liquid and stir to combine thoroughly.
08 - Pile warm shredded Mississippi chicken generously onto sandwich buns and top with sliced dill pickles. Serve immediately.
