Crockpot Italian Shredded Chicken

shredded italian chicken on sub rolls with peppers and slow cooker in background

5 from 1 vote

Simply cook, shred the chicken and serve over pasta or rice, or on toasted hoagie rolls for an "Italian beef" style sandwich!

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American

Keyword: italian shredded chicken

Servings: servings

Calories: 145kcal

Author: Nikki Gladd

Ingredients

2.5 to 3 lb boneless skinless chicken breasts
2 packets dry Italian salad dressing seasoning (.7 oz each)
8 oz. jar sliced pepperoncini medium heat, include juices

Instructions

Combine all ingredients in a 6 to 7 quart slow cooker. Cook on low for 6 to 7 hours. When done cooking, use two forks to shred the chicken in the crockpot bowl and keep in the juices.
Serve over pasta or rice. Or as Italian beef style sandwiches. See notes for serving instructions.

Notes

We make two meals out of this Italian chicken recipe. One night we use half of the chicken for sub sandwiches, and the next night we serve the other half over pasta.

For hot sub sandwiches:
- Preheat oven to 400°F. Split open the buns while keeping both sides attached and place on baking sheet. Layer with a slice of provolone. Bake for 5 minutes to melt cheese and toast buns. Remove from oven and top with desired amount of hot shredded chicken and peppers from the crock pot. Fold and serve.
For pasta dish:
- Cook 8 oz pasta according to package directions. Drain and stir in 1 to 2 tablespoons butter and 3 tablespoons olive oil. Sprinkle desired amount of Parmesan, about ¼ cup, more or less to taste. Serve pasta on plates topped with desired amount of hot shredded chicken from the crock pot. Drizzle with some of the juices from the crock pot.

Nutrition information is an estimate only.

Nutrition