Let me tell you a quick story about how this slow cooker spicy Italian chicken recipe came about. Stay with me.
There’s just something about the moment that June hits that makes me want to rosé all day. I’m really not even that big of a wine drinker (more of a tequila-vodka gal) but DAMN as soon as summer comes around I’m like HIT ME W THE SPARKLY PINK STUFF. (but also, see my Pink Grapefruit Marg and Coconut-Blueberry Cocktail for more summer drink inspo)
Clearly, it’s the basic white bitch inside of me that isn’t really so much inside of me but is more or less 100% apart of me at all times.
I always go for dry, crisp rosés partially because that’s just what I prefer, but also to keep my sugar intake low. Honestly, you guys, it’s not the alcohol that packs on pounds, it’s all the sugar and junk we have WITH the alcohol that does it. Which is why I always recommend vodka and tequila over any other alcohol (check all my alcohol recs here).
How am I still talking about booze?
The point is, because I tend to hit the vino a little harder in the summer months, I like to be EXTRA sure I have delicious, easy, healthy dinner options on hand at all times so I’m not tempted to go the pizza route after I come home from a rosé happy hour w my girls.
I love love love any slow cooker chicken recipe because a) it takes 5 seconds to put together and b) it’s SO versatile. You can throw it over potatoes, rice, stuff it into tacos. WHATEVER.
OK, so this recipe – I grew up eating this exact Italian beef recipe. I even requested it at my high school graduation (VERY Midwest of me).
But it’s made with chuck roast which I for sure eat a lot of but I try not to eat it TOO much because it’s pretty heavy and I find that I can’t eat a ton of red meat or I get a little sluggish. Plus, chicken is 1000xs cheaper and just goes with everything.
So me being the genius I am, I basically just stole this recipe and made it with chicken and called it Slow Cooker Spicy Italian Chicken. Totally unoriginal and idgaf.
Slow Cooker Spicy Italian Chicken
I pretty much only eat this one over rice because the juices are just so good and I love how the rice soaks them up. Eat with lots of avocado or some melted mozzarella cheese….mmmmm yes, please.
This is all protein, of course, but like I said – add some rice and maybe some broccoli for your carbs and either avocado or mozz (or both!) for your healthy fats! Done. Check. Easy. PHFF balanced meal in the books.
Here you go!
- 1 lb boneless, skinless chicken breast
- 1 lb boneless, skinless chicken thighs
- 1 8 oz jar sliced pepperochinis (look for the sliced ones vs the whole ones!!)
- 1 c chicken broth
- 3 Tbsp Italian seasoning
- Place chicken in slow cooker and pour in pepperochinis with the juice, the chicken broth, and the seasoning.
- Cook on low for 5½ hours (you can cook it up to 8 hours, I just think 5⅕ hours is perfect!)
- Shred chicken, let it hang out in the juices for a while, and serve.
Also - it's really not that spicy.
Also also - I LOVE using half and half with thighs and breasts because the thighs give it a little more flavor and juiciness. Feel free to use whatever chicken you want ,but I do find that using all chicken breasts in this recipe makes the chicken a bit dry.