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Slow Cooker Creamy Pepperoncini Chicken Recipe

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This Slow Cooker Creamy Pepperoncini Chicken is a flavorful and tender chicken dish cooked low and slow in a rich and creamy sauce infused with ranch seasoning, pepperoncini, and Parmesan. Perfect for an easy, comforting weeknight meal, it’s great served over mashed potatoes, rice, or pasta, and garnished with fresh parsley.

  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasonings

  • 2 pounds boneless, skinless chicken breasts
  • 1 (1-ounce) packet ranch seasoning mix
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper

Cooking Liquids and Peppers

  • 4 tablespoons unsalted butter
  • ½ cup chicken broth
  • ¼ cup pepperoncini juice
  • 8 to 10 whole pepperoncini peppers

Creamy Sauce

  • 8 ounces cream cheese, softened
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese

Garnish (Optional)

  • 1 tablespoon chopped fresh parsley

Instructions

  1. Prepare the Chicken: Place the boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker, ensuring they are spread out evenly.
  2. Season the Chicken: Evenly sprinkle the ranch seasoning mix, garlic powder, onion powder, and black pepper over the chicken for balanced flavor.
  3. Add Liquids and Peppers: Add the unsalted butter, chicken broth, pepperoncini juice, and whole pepperoncini peppers on top of the chicken to impart tangy and savory notes.
  4. Cook the Chicken: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and easily shredded.
  5. Shred the Chicken: Remove the cooked chicken breasts and shred them thoroughly using two forks, breaking the meat into bite-sized pieces.
  6. Make the Creamy Sauce: Add the softened cream cheese, heavy cream, and freshly grated Parmesan cheese to the slow cooker. Whisk the mixture until smooth and creamy.
  7. Combine Chicken and Sauce: Return the shredded chicken back into the slow cooker and stir well to coat all pieces evenly with the creamy sauce.
  8. Thicken the Sauce: Continue cooking on LOW for an additional 20 to 30 minutes until the sauce thickens slightly and flavors meld.
  9. Serve: Spoon the creamy pepperoncini chicken over mashed potatoes, rice, egg noodles, or buttered pasta. Garnish with chopped fresh parsley if desired, and serve warm.

Notes

  • You can adjust the number of pepperoncini peppers based on how spicy or tangy you want the dish.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • This dish pairs well with steamed green beans, roasted vegetables, or a fresh green salad.
  • If you don’t have ranch seasoning, you can use a mix of dried dill, parsley, onion powder, garlic powder, and salt as a substitute.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/slow-cooker-creamy-pepperoncini-chicken-recipe/