Have I ever mentioned I LOVE our Crockpot? No? Well now you know 🙂 I think Crockpots are the best thing ever, and they make dinner super easy and quick. I feel like anything you put into a Crockpot will somehow always turn out amazing. At least that’s how it’s been for us, and I hope it always stays that way lol.
If you’re a pepper lover like us (hot but not too hot), you’ll love what we came up with a couple weeks ago…ever know you need to go grocery shopping but want to just throw some stuff together for dinner to put it off another day? Yep, one of those days. I knew we had some chicken in the freezer so I took that out to thaw in the morning, and then found some Italian seasoning. We usually always have peppers for salads and such, so I pulled those out too.
Here’s what we used for the sauce:
I used the entire packet of Italian seasoning (yes, on 2 chicken breasts…I probably should have used 4 but since it was just the two of us for dinner I didn’t. The packet would definitely be good for 4 breasts). I threw in about 6 pepperoncinis, and a handful of banana peppers. I also added about 1/4 cup of banana pepper juice to create a “sauce” for the Italian seasoning.
Since we only had two chicken breasts cooking, it cooked up in about 1.5 hours on high. If you’re cooking 4 breasts, I would check at the 2-2.5 hour mark and see how they’re doing. If they seem fully cooked or almost fully cooked, take out the breasts and shred them with a fork. I LOVE to shred Crockpot chicken. If you’re cooking 2 breasts like we did, pull them out at about 1 hour and shred them. If they aren’t cooked enough to shred, wait until they’re fully done. I shredded ours around the 1 hour mark and then let them cook another 30-40 minutes.
While I was waiting for the shredded chicken to finish cooking, I made some Spanish rice to put the chicken on. Any rice would taste awesome with this! Here is our finished chicken dish…We really loved this, especially for something I randomly whipped up that afternoon 🙂
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