Ingredients
Scale
- Boneless, skinless chicken breasts 1.5 – 2 lbs
- Italian dressing 1 (16 ounce) bottle
- Dry Italian seasoning 1 tablespoon
- Parmesan cheese, grated 1/4 cup
- Black olives, sliced 1/2 cup
- Pepperoncini peppers 6-8
- Garlic, minced 2 cloves
- Chicken broth 1/4 cup
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: Pour the Italian dressing over the chicken. Sprinkle the Italian seasoning and minced garlic evenly over the chicken.
- Step 3: Add the sliced black olives and pepperoncini peppers to the crockpot.
- Step 4: Pour the chicken broth around the edges of the chicken (not directly on top).
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Step 6: Shred the chicken with two forks directly in the crockpot. Stir in the grated Parmesan cheese. Serve over pasta, rice, or in sandwiches.
Notes
- Refrigerate leftover Crockpot Italian Chicken in an airtight container for up to 3 days.
- For best results, reheat shredded chicken in a skillet with a splash of broth to maintain moisture.
- Serve this versatile chicken over creamy polenta for a comforting twist on pasta.
- Don't discard the pepperoncini stems; they add extra flavor while cooking, just remove them before serving!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American