Creamy Pepperoncini Chicken
Creamy Pepperoncini Chicken is a no-fuss pantry-staple slow cooker meal with little prep and tastes great served on a toasted bun.
Ingredients
- 3 lbs. chicken breasts (2½-3 lbs.)
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup onion diced
- 2 oz. pimentos
- 16 oz. pepperoncini peppers jarred sliced with brine
- 8 oz. cream cheese sliced or cubed
Toasted Buns
- ¼ tbsp. butter softened
- 6 buns
Instructions
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Season the chicken with salt and pepper; place in the slow cooker.
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Add the diced onion and pimento on top of the chicken.
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Pour the brine from the pepperoncini peppers AROUND the chicken.
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Place the pepperoncini peppers onto of the chicken.
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Dot the cream cheese over the peppers.
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Cover and cook on LOW for 6 hours.
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Once done, shred everything in the slow cooker together using forks or a mixer.
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Place the lid back on the slow cooker and set to keep warm until ready to serve.
Toasted Buns
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Heat a grill pan or skillet over medium heat.
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Butter the insides of each bun.
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Toast the buns butter side down.
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Fill each bun with the shredded chicken mixture.
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Serve and enjoy.
Recipe Notes
Do I have to use toasted buns?
No, toasting the buns is not necessary, nor is even serving it on buns.
How to decrease the heat of this recipe?
The pepper brine usually yields about a cup. Use only a ½ cup of the brine, and then use either low-sodium chicken broth or water to make a full cup of liquid. Adapt the liquid ratio as needed for personal tastes and heat tolerance.