Description
This Easy Crockpot Italian Grinder Chicken recipe features tender, flavorful chicken cooked slowly with Italian seasoning, pepperoncini peppers, and garlic, then enriched with cream cheese and Parmesan. Perfect for sandwiches, it offers a simple, hands-off cooking method that delivers delicious results.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breast
- 1 (8-ounce) jar sliced pepperoncini peppers with juice
- ⅓ cup chicken broth
- 1 packet Italian dressing mix
- 3 cloves minced garlic
Cheese
- 4 ounces cream cheese, cubed and softened
- ½ cup grated Parmesan cheese
Instructions
- Add Ingredients to Crockpot: Place 2 pounds of boneless skinless chicken breast into a 4-6 quart crockpot. Add the entire jar of sliced pepperoncini peppers along with their juice, ⅓ cup of chicken broth, 1 packet of Italian dressing mix, and 3 cloves of minced garlic.
- Cook the Chicken: Cover the crockpot and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the crockpot.
- Add Cheeses and Combine: Add 4 ounces of softened, cubed cream cheese and ½ cup of grated Parmesan cheese to the shredded chicken. Stir thoroughly until the cream cheese is melted and all ingredients are well combined, creating a creamy, flavorful mixture.
Notes
- For best results, use boneless, skinless chicken breasts for even cooking and easy shredding.
- You can substitute chicken thighs if preferred; adjust cooking time slightly as needed.
- This mixture is perfect for Italian grinder sandwiches, sliders, or served over pasta or rice.
- If you like it spicier, add some crushed red pepper flakes or additional pepperoncini juice.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.