Ingredients
The following ingredients have 4 Servings
- 2 to 2-1/2 lbs bone-in skinless chicken thighs
- kosher salt
- fresh cracked pepper
- 1/2 tsp dried Italian herb seasoning mix (or just dried oregano)
- pinch crushed red pepper
- 2 cloves garlic minced
- 1 small onion (diced)
- 1 cup thinly sliced pepperoncini peppers
- 1 can diced tomatoes (with the juice)
- 1 oz reserved pickling juice from the pepperoncini jar
- garnish: fresh chopped parsley and grated Parmigiano-Reggiano cheese
Instruction
- Put the chicken in a single layer in the crockpot. Season well with salt and pepper.
- Sprinkle over the Italian seasoning and crushed red pepper. Layer in the garlic, onion, peppers, and tomatoes (with the juice!).
- Lastly, add in the reserved pickling juice from the pepperoncini.
- Set pot to low and let her go 8-10 hours.
- Use 2 forks to break up the chicken into chunks. Discard the bones and cartilage.
- Use a slotted spoon to serve over rice, topped with a sprinkling of parsley and cheese. Yields: 4 servings.
