Ingredients

Method

1. 1

   Place 3 chicken breasts in the bottom of a slow cooker.

2. 2

   Sprinkle one packet of Ranch seasoning mix over the chicken.

3. 3

   Sprinkle one packet of Au Jus gravy mix over the Ranch seasoning.

4. 4

   Add about 10 pepperoncini peppers on top of the chicken and pour in some of the brine from the jar.

5. 5

   Place a stick of butter on top of everything.

6. 6

   Cover the slow cooker and cook on high for 2 hours and 15 minutes.

7. 7

   After the initial cooking time, lift the lid and place a block of cream cheese on top of the chicken.

8. 8

   Cover again and let it cook for another 10 minutes, or until the cream cheese is softened.

9. 9

   While the cream cheese is melting, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water.

10. 10

    Remove the cooked chicken and pepperoncini peppers from the slow cooker and place them on a cutting board.

11. 11

    Shred the chicken using two forks. Roughly chop the cooked pepperoncini peppers.

12. 12

    Return the shredded chicken and chopped peppers to the slow cooker. Stir everything together until the cream cheese and juices form a creamy sauce.

13. 13

    Add the drained, cooked spaghetti and 2 cups of shredded cheese to the slow cooker.

14. 14

    Stir to combine. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.

15. 15

    Top the spaghetti with more shredded cheese, cover, and let it sit for 5-10 more minutes, or until the cheese on top is fully melted.

16. 16

    Serve warm, garnished with a sprinkle of sliced green onions and a crack of fresh black pepper.