Crockpot Pepperoncini Chicken

Earlier this week, Hurricane Ian barreled through the west coast of Florida, traveled through the state, and the eye went right over our small town on the east coast. Greg and I hosted some family and friends to shelter in place in our home Wednesday and Thursday. We were lucky to only have tropical storm conditions and kept power the entire time, but our hearts go out to the people who were greatly affected and the communities facing damage and devastation by this natural disaster.

I planned a large crockpot meal for Wednesday night that would feed the masses and provide leftovers for lunch the next day. This Crockpot Pepperoncini Chicken recipe is such a keeper - easy to throw together, pairs well with many sides, and is so delicious!

Ingredients

3 pounds chicken breast

1 packet ranch dressing mix

1 stick Kerrygold garlic & herb butter

10 pepperoncini peppers

Directions

{1}

Place chicken breasts in crockpot.

{2}

Add the ranch dressing mix, butter and pepperoncinis.

{3}

Cook on low for 8 hours.

{4}

Do not drain the liquid, just simply shred the chicken with two forks and let the meat soak up all that flavorful juice.

{5}

Serve over rice or mashed potatoes, and top with your favorites (sour cream, avocado, chopped onion, etc).

I actually doubled this recipe for the hurricane by increasing the amount of chicken to 5 pounds, using 2 packets of the ranch mix, 2 sticks of butter and 16 pepperoncinis. I made jasmine rice (follow package instructions but sub vegetable broth for water to add more flavor & depth), and sliced up some avocado. Add a dollop of sour cream for the ultimate comfort meal.