Crockpot Chicken with Pepperoncini
Crockpot chicken with pepperoncini is a tangy, rich dinner that takes about ten minutes to put together. Chicken breasts cook in butter, ranch seasoning and a jar of pickled peppers until they shred easily. The brine makes a zesty sauce that is great over rice, noodles or on a bun.
Crockpot Chicken with Pepperoncini
Course: Main CourseDifficulty: Easy6
servings10
minutes6
hoursChicken breasts simmer with pepperoncini, butter and ranch seasoning until tender. Shred it into the zesty sauce and serve.
Ingredients
2 lb boneless skinless chicken breasts
1 jar (16 oz) pepperoncini peppers, with brine
4 tablespoons unsalted butter, cut into pieces
1 packet (1 oz) ranch seasoning mix
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
Cooked rice, buns or egg noodles, for serving
Chopped parsley, for garnish
Directions
- Lay the chicken breasts in a single layer in a 6-quart slow cooker.
- Sprinkle the ranch seasoning, garlic powder and pepper over the chicken.
- Pour the entire jar of pepperoncini with brine over the top. Pull off the stems if you see long ones.
- Pour in the chicken broth and scatter the butter pieces on top.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
- Move the chicken to a cutting board and shred it with two forks.
- Whisk the cornstarch and cold water in a small bowl until smooth.
- Stir the slurry into the liquid in the crock, turn to HIGH and cook uncovered for 10 minutes until slightly thickened.
- Return the shredded chicken to the pot and stir to coat it in the sauce.
- Serve over rice or noodles, or on buns, with some of the peppers on top.
Notes
- Chicken thighs work too and stay juicier, so cook them on LOW for 5 to 6 hours. For less heat, use mild pepperoncini and drain half the brine. Refrigerate for up to 4 days or freeze in the sauce for 3 months. Leftovers make great sandwiches, quesadillas and rice bowls.
Why this tangy chicken works so well
Pepperoncini are pickled in vinegar brine, and that acid works like a marinade in the slow cooker. It tenderizes lean chicken breast while the butter and ranch seasoning round out the sharpness. The meat ends up juicy, with a bright flavor that is nothing like a plain boiled chicken.
The peppers also soften as they cook, so they melt into the sauce. You can eat them whole or stir them in, and the sauce picks up their mild, tangy heat.
It is also a very forgiving recipe. A few extra minutes or a slightly bigger breast will not wreck it, which is what you want from a busy weeknight dinner.
If your family likes bold flavors, this chicken is a good one to keep in rotation. Everyone can top their own plate with extra peppers.
What to buy and why it matters
Pepperoncini peppers: Pick a jar of mild whole or sliced peppers. Hot varieties are available, so check the label if you do not want a spicy pot.
Chicken breasts: Choose evenly sized pieces so they finish at the same time. Very thick breasts can be cut in half crosswise.
Ranch seasoning packet: It supplies salt, herbs and garlic in one step. Dry ranch mix from the spice aisle works just as well.
Butter: Use unsalted, since the brine and seasoning already carry plenty of salt.
Chicken broth: A small amount keeps the bottom from scorching, but the pot will make plenty of its own liquid.
Cornstarch: A small amount thickens the sauce quickly. Mix it with cold water first, since dumping it straight into hot liquid makes lumps.
Garlic powder: It disperses through the sauce evenly, which fresh garlic would not do in a pot with so much brine.
Tips for juicy, saucy results
Do not trim the brine: Resist draining the jar. The brine is the flavor, and the chicken will not be nearly as tangy without it.
Thicken at the end: The sauce is thin on its own. A quick cornstarch slurry turns it into a glossy gravy that clings to rice.
Most common mistake: Cooking breasts too long. Past the tender point, lean chicken dries out and turns stringy even in liquid, so check at the early end of the time range.
Shred in the sauce: Let the shredded chicken sit in the liquid for ten minutes on WARM. The meat drinks up the juices and tastes much better than chicken shredded and served dry.
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Swaps and variations
For a creamier dish, stir in 4 ounces of softened cream cheese at the end. For a lighter plate, skip the butter and use extra broth. Pork chops or a pork roast also work, as long as pork reaches 145°F and cooks until tender.
A swap that does not work is dill pickle juice. It is far sharper than pepperoncini brine and takes over the dish.
For a spicier version, add a few sliced hot cherry peppers along with the pepperoncini and a pinch of red pepper flakes.
What to serve with pepperoncini chicken
Spoon it over buttered egg noodles or white rice so nothing goes to waste. Mashed potatoes and steamed green beans also work. Or pile it on toasted hoagie rolls with provolone for a messy, delicious sandwich.
A scoop of the sauce over the plate matters as much as the meat, so spoon extra over the rice.
Storing, freezing and reheating
Store the chicken in its sauce in a sealed container in the fridge for up to 4 days. Freeze portions for up to 3 months, flat in freezer bags so they thaw quickly.
Reheat in a covered pan over medium-low heat with a splash of broth or water. Stir often so the sauce stays smooth and the chicken does not dry out.
Packed with a little sauce, leftover chicken also stays moist in a lunchbox, even after a day in the fridge.
Pin itCrockpot Chicken with Pepperoncini at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 11, led by boneless skinless chicken breasts, jar (16 oz) pepperoncini peppers, unsalted butter, packet (1 oz) ranch seasoning mix
Tips for Crockpot Chicken with Pepperoncini
Chicken thighs work too and stay juicier, so cook them on LOW for 5 to 6 hours. For less heat, use mild pepperoncini and drain half the brine. Refrigerate for up to 4 days or freeze in the sauce for 3 months. Leftovers make great sandwiches, quesadillas and rice bowls.
Crockpot Chicken with Pepperoncini FAQ
How long does Crockpot Chicken with Pepperoncini take?
Crockpot Chicken with Pepperoncini takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Chicken with Pepperoncini serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken with Pepperoncini?
11 ingredients, led by boneless skinless chicken breasts, jar (16 oz) pepperoncini peppers, unsalted butter, packet (1 oz) ranch seasoning mix. Amounts are in the recipe card above.
