Slow Cooker Pepperoncini Chicken (3 Easy Meals for Meal Prep)
An easy, simple, low prep slow cooker chicken with tangy sliced pepperoncini that can be used for meal prep or easy dinners. I have list 3+ meal ideas in this post that took my a total of 30 minutes of prep time but created different meals to add more variety to the week. This is a great recipe for people who get bored easily! Freeze any leftovers for up to 3 months!
Servings 8 servings
Calories 138kcal
Equipment
- Slow Cooker
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
Instructions
- 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.
Nutrition
Calories: 138kcal | Carbohydrates: 2g | Protein: 25g | Fat: 2.8g | Sodium: 472mg | Fiber: 0.3g