Description
Dinner doesn’t have to be complicated–let the crockpot do the heavy lifting!
Ingredients
1 packet of dry Italian dressing mix
2 tbs. dijon mustard
1/4 jar of mild golden/peperoncini peppers + their juice
4–6 frozen chicken breasts
artisan style bakery buns
sliced munster cheese
Instructions
In a large crockpot, add the frozen chicken and top with the whole packet of dry seasoning mix, dijon mustard and peppers + their juice. Cook on high for 4-5 hours or until the chicken is completely cooked through.
Set the crockpot to low or the warming function, and shred the chicken + cooked peppers with two forks. This can be done inside the crockpot, on a cutting board or in a separate large bowl. If you remove the chicken, make sure to add it back to the crockpot so it can continue warming until dinner time.
Before serving, lightly toast the artisan buns under a broiler. As the tops turn a golden brown color, add a thin slice of cheese and lightly broil until melted. This should only take ~30 seconds to a minute.
I like to serve the shredded chicken and toasted buns with fresh fruit, veggies + crispy kettle baked chips.
Notes
The more peppers + juice you add to the crockpot, the spicier and zestier your sandwiches will be. I’ve found that 1/4th a jar is perfect for family-friendly eating. Feel free to add more or less peppers depending on personal preference.
Store any leftover shredded chicken in the refrigerator for up to a week.
Keywords: crockpot chicken, chicken sandwiches, crockpot meals, easy dinner recipe