Slow Cooker Creamy Pepperoncini Chicken

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This Creamy Pepperoncini Chicken is an easy slow cooker dinner made with tender chicken breasts, tangy pepperoncini peppers, ranch seasoning, cream cheese, Parmesan, and garlic. The rich, creamy sauce is perfect served over mashed potatoes, rice, or buttered noodles for an easy family meal everyone will love.

Author: Chrissi | firsthomelovelife.com
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

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
4 tablespoons unsalted butter
½ cup chicken broth
¼ cup pepperoncini juice
8 to 10 whole pepperoncini peppers
8 ounces cream cheese, softened
½ cup heavy cream
½ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)

Instructions

Step 1

Place the chicken breasts in the bottom of a 6-quart slow cooker.

Step 2

Sprinkle the ranch seasoning, garlic powder, onion powder, and black pepper over the chicken.

Step 3

Add the butter, chicken broth, pepperoncini juice, and whole pepperoncini peppers.

Step 4

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is very tender.

Step 5

Remove the chicken and shred it using two forks.

Step 6

Add the softened cream cheese, heavy cream, and Parmesan cheese to the slow cooker. Whisk until the sauce is smooth and creamy.

Step 7

Return the shredded chicken to the slow cooker and stir to coat in the sauce.

Step 8

Cook for an additional 20 to 30 minutes on LOW until the sauce thickens slightly.

Step 9

Serve over mashed potatoes, rice, egg noodles, or buttered pasta with green beans and garnish with chopped parsley if desired.

Notes

Chicken thighs can be substituted for chicken breasts.
For extra tang, add another tablespoon or two of pepperoncini juice.
Use freshly grated Parmesan for the smoothest sauce.
Leftovers make excellent sandwiches on toasted brioche buns.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://www.firsthomelovelife.com/creamy-pepperoncini-chicken/