• Stir together the ⅔ cups ranch dressing, ⅓ cup yellow mustard and 3 Tablespoons brown sugar. Reserve ⅓ cup for later.
• Pour the remaining sauce over the 4 chicken breasts, ensuring it is all coated in the sauce. Cover and refrigerate for 2-8 hours.
• Cook using your preferred method until it reaches an internal temperature of 165°F.
• Serve with reserved sauce.

Pellet Grill Instructions

• Preheat pellet grill to 350°F.
• Cook for 15 minutes.
• Flip chicken and cook for another 10-15 minutes or until the internal temperature is about 150°F.
• Brush with some of the reserved sauce and cook for another 5-10 minutes or until the internal temperature reaches 165°F.

Oven Instructions

• To bake, marinate the chicken in a casserole dish. (You can go ahead and use all of the sauce.) Bake at 350°F for about 25 minutes or until they test done with a meat thermometer.

Crockpot Instructions

• Cook the chicken in the sauce in a crockpot on low for 4 hours. You can serve it as is or cook it a little bit longer and shred it.