I served the shredded chicken with some corn and biscuits. The next day for lunch, I made Mississippi chicken sandwiches. Both were delicious.
Crock Pot Mississippi Chicken
From The Country Cook
3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers
1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.
3. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
4. When it's ready, take a couple of forks and shred the chicken. It will be very tender.