This is a different take on the pot roast version but still equally as tasty! And who doesn’t love a fresh pretzel bun?
- 3 lbs boneless, skinless chicken breast
- 1/2 packet ranch dressing mix
- 1/2 packet au jus gravy mix
- 1/4 cup butter
- Pepperoncini peppers (about 8-10)
- Place chicken breasts in slow cooker. Sprinkle the top with ranch dressing mix and au jus mix. Place peppers on top of mixes, then butter.
- Cook on low heat for 5 hours then shred. Serve on warmed pretzel rolls.