Directions

1. Gather all ingredients.
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. Uncover and add cream cheese. Replace the lid and continue to cook while pasta cooks, about 10 minutes.
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. 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. 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. Serve topped with green onions.