Instant Pot or Slow Cooker Mississippi Chicken

2 lbs.boneless, skinless chicken breasts or tenders ( you can use fresh or frozen but thawed), if using chicken breasts cut in half

½ cup low sodium chicken broth or water

½ (16 oz.) jar sliced Pepperoncinis or 6 whole Pepperoncinis, (with ¼ cup juice)

1 (1 oz.) packet Au Jus gravy or dry brown gravy mix

1 (1 oz.) packet dry ranch dressing mix

3 Tbsp Land O’ Lakes light butter made with canola oil

Directions at thepounddropper.com

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