Place chicken in the bottom of a 6 quart slow cooker.
Sprinkle gravy and ranch mixes on top.
Place pepperoncinis around chicken.
If desired, pour juice around outside as well.
Cook on low for 4-5 hours
Shred chicken with two forks or in a stand mixer and return to juices.
Stir in cream cheese until melted.
Serve on buns, over mashed potatoes or on its own.