Tangy and delicious slow cooker pepperoncini chicken with just a few simple ingredients! This versatile recipe can be used in so many ways – in fact, I am going give you three specific ways to use it (plus more ideas). This approach adds more variety to meal prep but with very little extra effort!
Meals that were inspired by my Meal Prep for People Who Hates Leftovers series and also because I have been craving pepperoncini lately. There is just something about that tangy, briny, saltiness – you just can’t go wrong with these flavors.
The best part about these easy recipes is that you can prep 3-4 different meals with only 30 minutes of prep! I mean, it’s a busy mom’s dream.
You will find the base recipe + 3 more recipes in this post with tips to making this meal prep work for you! Hope this helps!
A Quick Note on Flavor
This chicken is intentionally a little tangy from the pepperoncini – that’s what makes it work so well in different meals. Pair it with something creamy or rich like feta, yogurt, or a drizzle of olive oil, and it really comes together.
Feta cheese + pepperoncini = a match made in heaven, in my opinion.
Adjust the Tanginess: Pepperoncini brine gives this chicken its signature tangy flavor. For a milder result, use less cooking liquid after shredding. If you prefer a stronger pepperoncini flavor, add more of the cooking juices.
For the Best Flavor: Pair the chicken with creamy ingredients like feta, mozzarella, Greek yogurt, or avocado to balance the acidity.
Garlic Substitution: Garlic powder is used instead of fresh garlic because fresh garlic can sometimes turn blue-green when exposed to acidic ingredients like pepperoncini brine. This natural color change is generally harmless, but it can be unappealing.
How to Make This Work for You
Keep in mind that chicken is best used within 3-4 days, so the goal isn’t to stretch it all week but to use it in a few different ways and keep things flexible.
The recipe makes about 8 servings of chicken with 137 calroies and 25 grams of protein per serving. There are a few easy ways to make this work without feeling like you’re eating the same thing over and over.
- Use it for 2-3 meals, not the whole week. A 2-2½ lb batch will usually cover a couple dinners + a few lunches.
- Prep those 2-3 meals and freeze the rest to use for one of these meal ideas.
- Start with one “planned” meal, then stay flexible. For example, make the chicken salad for lunches, then use the rest however you need that night – bowls, wraps, or flatbreads.
- Freeze part of it right away. If you know you won’t use it all, freeze half within the first day or two. It reheats well and gives you an easy meal for later.
- Think of it as a base, not a finished meal. This chicken is meant to be repurposed, so you’re not eating the same thing. Make sure to read over the rest of the meal ideas before making your grocery list!
An Example Week
If you want to use all of the meal ideas, here is an example of how to do that! This recipe is flexible so use this as inspiration and customize however you want to!
Day one: make the chicken and eat it for dinner as a bowl. Make two servings of chicken salad for lunches the next two days.
Day two: eat it the chicken salad for lunch and make a new dinner.
Day three: use the remaining chicken to make flatbreads for an easy dinner! Still have chicken leftover? Freeze it.
Making the Chicken
It doesn’t get more simple than this chicken – total prep time is less than 5 minutes! You have that garlic goodness with the salty, briny pepperoncini. Finish it off with some lemon juice to cut some of that tang!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, thinly sliced
- 1 cup sliced pepperoncini peppers, drained
- ¼ cup pepperoncini brine (liquid from the jar)
- ¼ cup low-sodium chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Black pepper, to taste
- 1 tablespoon olive oil, to finish
Directions
- Add all ingredients to the slow cooker, placing the chicken on the bottom.
- Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F.
- Remove the chicken from the slow cooker and shred with two forks. Keep the cooking liquid in the slow cooker.
- Toss with 1 tablespoon of olive oil and 2–3 tablespoons of the cooking liquid. Taste and add more cooking liquid as needed to keep the chicken moist without making it overly briny.
- Use the chicken for Mediterranean grain bowls, chicken salad, flatbreads, wraps, or other easy meals. Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months.
If the chicken tastes a little too tangy for you, add a small drizzle of honey or maple syrup to help balance the acidity. Careful with how much lemon is added (unless you really love lemon)!
Meal Option #1: Chicken Salad
While the slow cooker chicken is cooking, prep everything for the chicken salad so you can throw the chicken in easily. This is the best chicken salad I have ever had! The chickpeas are disguised and you won’t even know they are there (sneaky fiber boost).
I prefer a chunky chicken salad but customize however you like.
Ingredients for 3-4 Servings
- 1 cup of pepperoncini shredded chicken, cooled.
- 1 15.5 ounce can of garbanzo beans, drained, rinsed.
- 4 tablespoons of mayo or 1/4 cup of Greek yogurt (or a combination of both).
- 1/2 cup of celery, chopped.
- 1/2 red onion, chopped.
- 1/2 tablespoon garlic powder.
- Pepper, to taste.
- Roasted red peppers, diced, optional.
- 2-3 tablespoons feta cheese.
- Fresh dill or flat leaf parsley.
Directions
- Add the rinsed chickpeas to a bowl and use a potato masher to mash them to however texture you prefer.
- After shredding, use tongs or a slotted spoon to let the excess liquid drip off the chicken. Add about one cup into a bowl.
- Combine with the rest of the ingredients and adjust taste per your preference.
Serve with whole grain crackers, chips, in a wrap, with veggies or as a sandwich.
Meal Option #2: Meal Prep Bowls
For the bowls, I chopped broccoli and bell peppers and roasted in the oven while the chicken was cooking. Then, I pulled leftover quinoa from the freezer (I always component cook to make meals easier). Therefore, this step was really easy for me to prep.
Ingredients for 4 Servings
- 1 cup cooked rice (white, brown, or jasmine) or quinoa. Roasted potatoes would be a good substitute, too!
- 1 1/2 cups shredded pepperoncini chicken.
- 1 cup white beans or chickpeas.
- 2-3 diced bell peppers, diced, and/or 1 cup jarred roasted red peppers for ease and convenience.
- 1-2 cups broccoli, roasted.
- Feta or shredded mozzarella cheese.
- Chopped nuts for crunch.
Directions
- Add rice + chicken + beans + roasted red peppers to a container.
- Top with feta.
- Pack lemon wedge or drizzle separately if desired. Drizzle with red wine vinegar, Greek or Italian dressing if you want more flavor.
Meal Option #3: Easy Flatbreads
I have been doing “naan night” every two weeks because they’re just so easy and delicious.
Aim for 1/2 cup of shredded chicken per flatbread. 1 serving is about 1/2 a flatbread.
Ingredients
- 1 cup shredded pepperoncini chicken.
- 2 flatbreads, naan, or tortillas.
- ½ cup shredded mozzarella, pepper jack or provolone.
- 2–3 tbsp marinara sauce or pesto, optional.
- Optional: sliced red onion, spinach, or roasted red peppers
- Serve with a side salad or non-starchy veggie.
Directions
- Preheat oven or air fryer to 400°F.
- Place flatbread on a baking sheet. Spread a thin layer or sauce (or don’t use sauce at all!).
- Add chicken + cheese + any extras.
- Bake for 7-10 minutes or air fry for ~5-6 minutes until crispy.
- Drizzle with extra flavor enhancers and serve.
Other Ways to Use the Base Chicken
You’re making a lot of chicken. Don’t feel boxed into these 3 meal options – here are more ideas! If you are tired of it after a couple of days, freeze it and pull for another busy week!
- In pita pockets with fresh lettuce or crunchy slaw.
- Chicken quesadillas.
- On nachos.
- Wrap it in a tortilla with greens and a quick yogurt or hummus spread.
- Toss it into pasta with olive oil, garlic, and parmesan.
- Add it to a bagged salad for an easy high-protein lunch.
- Serve it over a baked potato or sweet potato with feta or Greek yogurt.
- Add it to scrambled eggs or an omelet for a quick breakfast-for-dinner.
- Make a quick chicken melt with bread, cheese, and a toaster oven.
- Stir it into soup (like a simple broth with veggies or orzo).
- Make a one pan orzo with veggies.
More Easy Meal Prep Ideas
If you loved this recipe and you want to make dinners a lot easier, subscribe to receive biweekly updates and never miss out on content! I am always coming up with resources to help other moms cook more meals at home.
Slow Cooker Pepperoncini Chicken (3 Easy Meals for Meal Prep)
Ingredients
- 2 pounds boneless, skinless chicken breast
- Large onion, diced julienne or thinly sliced
- 4-5 garlic cloves, chopped or minced
- 1 cup pepperoncini peppers, sliced or chopped, drained with little liquid.
- ¼ cup pepperoncini brine
- ¼ cup water or chicken broth
- Juice of 1/2 lemon to finish
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Black pepper, to taste
- 1 teaspoon olive oil, to finish
Method
- Add all ingredients to the slow cooker (except olive oil), placing the chicken on the bottom.
- Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F. Remove the chicken from the slow cooker and shred with two forks. Keep the cooking liquid in the slow cooker.
- Toss with 1 tablespoon of olive oil and 2–3 tablespoons of the cooking liquid. Taste and add more cooking liquid as needed to keep the chicken moist without making it overly briny.
- Use the chicken for Mediterranean grain bowls, chicken salad, flatbreads, wraps, or other easy meals. Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months.
Notes
- Read the post for tasty meal ideas using this chicken and recipe adjustments.
- If your garlic turns blue: this is a normal and common reaction when garlic is paired with acid and often just means that your garlic is 1+ week old. This is NOT dangerous and you can still eat the chicken! Or, omit garlic and use garlic powder.