Ingredients

• 2 pounds boneless chicken breasts
• ounces packet) au jus mix
• 1 , 1 ounce
• 12 pepperoncinis pepper
• 0.25 cups pepperoncini brine from the jar
• 1 stick butter
• 8 ounces cream cheese
• 1 pound spaghetti
• 8 ounces Monterey Jack cheese
• 0.25 cups green onions

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts in the bottom of a slow cooker. Sprinkle evenly with au jus and ranch seasonings. Place 6 peppers on top and pour in 1/4 cup pepper brine. Place stick of butter on top, cover, and cook on High for 2 hours 15 minutes.
3. 3 Uncover and add cream cheese. Replace the lid and continue to cook while pasta cooks, about 10 minutes.
4. 4 Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 9 minutes. Reserve 1/2 cup pasta water and drain pasta.
5. 5 Remove chicken from slow cooker and shred into bite-sized pieces. Remove peppers and chop into smaller pieces. Chop remaining peppers and add chicken and chopped peppers back to the slow cooker. Stir until well combined and creamy.
6. 6 Add in pasta and pasta water, along with 1 cup cheese. Stir until well combined. Top with remaining cheese and cover until cheese is melted, 5 to 10 minutes.
7. 7 Serve topped with green onions.

Nutrition per serving