½tspdried Italian herb seasoning mixor just dried oregano
pinchcrushed red pepper
1cupthinly sliced pepperoncini peppers
1can diced tomatoeswith the juice
1ozreserved pickling juice from the pepperoncini jar
garnish: fresh chopped parsley and grated Parmigiano-Reggiano cheese
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.
I recommend serving this healthy dinner over brown rice. For the easiest brown rice directions EVER, see mine here.Note that the calorie count is an estimation and is only for the ingredients listed.
Calories: 273kcal (14%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.