• Add the chicken breast to the bottom of the pot.
• Pour the ranch seasoning and au jus over the chicken.
• Pour in the chicken broth and pepperoncini liquid. Top the chicken with chopped onion and minced garlic.
• Top the chicken with 8 pepperoncini.

For the Instant Pot:

• Place the lid on the Instant Pot and lick it. Make sure the lever is set to seal, then press the manual button and set the timer for 8 minutes.
• When the time is up let the pressure naturally release for 10 minutes, then release the pressure and remove the lid.
• Remove the chicken and shred it with two forks. Put the chicken back in the pot and mix it in with the gravy.

For the slow cooker:

• Place the lid on the slow cooker and cook on low for 6 hours.
• When the cooking time is up, remove the chicken and shred it. Put the chicken back in the pot and mix it in with the gravy.