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Crockpot Italian Grinder Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 2 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 5-6 hours on LOW or 2-3 hours on HIGH
  • Total Time: 5 hours 10 minutes to 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

This Crockpot Italian Grinder Chicken is a flavorful, easy-to-make slow cooker recipe featuring tender shredded chicken simmered with pepperoncini peppers, garlic, and Italian dressing mix. Cream cheese and Parmesan add a rich, creamy finish perfect for sandwiches or serving over pasta for a hearty meal.

Ingredients

Chicken and Vegetables

  • 2 pounds boneless skinless chicken breast
  • 1 (8-ounce) jar sliced pepperoncini peppers with juice
  • 3 cloves minced garlic

Liquids and Seasonings

  • ⅓ cup chicken broth
  • 1 packet Italian dressing mix

Dairy

  • 4 ounces cream cheese, cubed and softened
  • ½ cup grated Parmesan cheese

Instructions

  1. Add Ingredients to Crockpot: In a 4-6 quart crockpot, combine 2 pounds of boneless skinless chicken breasts, the entire jar of sliced pepperoncini peppers including the juice, ⅓ cup of chicken broth, 1 packet of Italian dressing mix, and 3 cloves of minced garlic. Stir slightly to distribute ingredients evenly.
  2. Cook the Chicken: Cover the crockpot and cook the mixture on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is thoroughly cooked and tender enough to shred easily with a fork.
  3. Shred the Chicken: Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot.
  4. Add Cream Cheese and Parmesan: Add 4 ounces of cubed, softened cream cheese and ½ cup of grated Parmesan cheese to the shredded chicken in the crockpot. Stir thoroughly until the cream cheese has melted completely and has combined evenly with the chicken and other ingredients, resulting in a creamy texture.

Notes

  • For a spicier kick, leave some of the pepperoncini seeds in or add extra pepperoncini juice.
  • Use the shredded chicken as a filling for sandwiches, wraps, or serve over pasta or rice.
  • If cream cheese is not softened, microwave it briefly for easier mixing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Adjust salt according to taste, as the Italian dressing mix and Parmesan cheese add saltiness.

Find it online: https://suerecipe.com/crockpot-italian-grinder-chicken-recipe/