Creamy Pepperoncini Chicken Sandwiches

Pepperoncini and other pickled peppers are having a moment right now.

Maybe it’s because of the viral “grinder” sandwich recipe you may have seen on TikTok.

Or maybe it’s because they deserve to be in the spotlight. Pickled peppers are freaking delicious.

I’ve been buying pickled pepperoncini, cherry and jalapeno peppers in bulk for a while now.

I’ve topped most of my salads with them, made them into an amazing dip, and used them in this creamy pepperoncini chicken pasta.

That last recipe is very similar to this dish. Just swap the pasta for buns and you’ve got yourself a delightful sandwich.

Pro-tip: don’t cook chicken in the slow cooker for longer than 4 hours. It tends to dry out the longer you cook it.

Enjoy!

A creamy and tangy chicken sandwich with pepperoncini peppers.

1 lb. boneless, skinless chicken thighs

2 TBS. ranch seasoning

1 (16 oz) jar pepperoncini peppers, sliced and juice reserved

1 (4 oz) jar pimientos

1 (8 oz) block of cream cheese

Place chicken in the bottom of a slow cooker. Season with ranch seasoning and black pepper.
Top chicken with sliced peppers, 1/2 cup of the pepper juice, and pimientos. Cube cream cheese and place on top.
Cover and cook on low for 4 hours. Remove chicken from slow cooker when cooking time is up, shred, then return to creamy sauce. Serve on toasted hamburger or hot dog buns.