10 whole pepperoncini, stems removed, plus 1/2 cup of the brine from the jar
4 TBSP unsalted butter
4 medium garlic cloves, minced
2 tsp salt
2 tsp dried parsley
1 tsp dried dill
1/2 tsp black pepper
DIRECTIONS
Spread the diced onion in the bottom of a large slow cooker and put the chicken thighs on top then add all the remaining ingredients (pepperoncini with brine, butter, garlic, salt, parsley, dill, black pepper) on top of the chicken.
Place the lid on the slow cooker and cook on LOW for about 6 hours or until chicken is tender and easily shredded.
Shred the chicken using two forks, discarding the bones.
Stir the chicken then season with additional salt & pepper to taste.
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