This Chicken Giardiniera in the Crockpot is an easy chicken dinner that is full of spice and flavor. Sliced bell peppers, hot or mild giardiniera, chicken breasts, and broth, this meal is fast to throw together without sacrificing on flavor.
It comes as no surprise if you have been around this blog any length of time, that our household loves all things spicy. From spicy basil chicken to spicy beef and broccoli, if there's a way to add red pepper flakes, hot peppers, or hot sauce, to a recipe, we are doing it.
This spicy italian turkey sandwich has finely chopped giardiniera on it and it will always be a favorite.
I wanted to create something similar to italian beef sandwiches in the crockpot but using chicken instead of beef. A dish with a rich au jus, italian seasoning, and peppers, to serve on french rolls. And I am glad to say, this fits the bill and then some!
We always have a big jar of giardiniera going in the fridge. I love adding ingredients like jarred giardiniera, jalapenos, pepperoncini, olives, to crock pot dishes because they require no chopping and add loads of flavor.
What is Chicago-style giardiniera?
Chicago-Style Giardiniera is a combination of pickled vegetables, generally cauliflower, carrots, peppers (sweet and hot), and celery, all mixed together in a combination of oil and vinegar.
Giardiniera comes both hot and mild. If you aren't familiar with it already, you will love this tangy, spicy, zesty, condiment.
Ingredients for chicken giardiniera
- boneless skinless chicken breasts
- bell peppers
- hot giardiniera
- italian seasoning
- chicken stock
- sliced provolone cheese
- french rolls
How to make giardiniera chicken
Place chicken in the base of the slow cooker.
Place in sliced onions and bell peppers.
Pour giardiniera over top (there will be some oil along with it)
Add chicken stock and italian seasoning.
Cook on low for 4-5 hours or high for 3-4 hours.
Carefully shred the chicken, using two forks to pull apart the meat. Give the dish a good stir and serve.
This chicken can be served as is or on rolls with cheese.
Be aware! This is a spicy chicken dish!
If you are choosing to look for a recipe with giardiniera, you probably know this already. But just in case, know that this dish has about a medium spice factor (may be considered high to some). You can use mild giardiniera if you would prefer a less spicy option.
Chicken Thighs. I love cooking with chicken thighs, there are cheaper, flavorful, and really stand up to cooking in the slow cooker. You can exchange the chicken breasts for chicken thighs if you would like.
Sirloin. Easily convert this to shredded beef by using beef instead of chicken. Sirloin works, but is low in fat, so you don't want to overcook it. A chuck roast or shoulder would be good here. Cook longer than the chicken to allow the meat to tenderize.
Mild Giardiniera. Like I mentioned above, this is a chicken dish with some kick to it. Try mild giardiniera or even banana peppers for a less spicy but still tasty addition.
Best way to serve shredded chicken giardiniera (crock pot)
After the chicken has been shredded, place a portion of meat along with peppers and juice, on to an open roll or piece of french bread. Place on a baking sheet and top with provolone cheese (or swiss or mozzarella). Broil in the oven for a couple minutes until the cheese melts.
Serve with extra juice from the crock pot, on the side.
Storage for leftovers
This is one of those chicken dishes that reheats really well throughout the week. Keep it in an airtight container in the fridge for up to 3-4 days.
This chicken giardiniera recipe can also be frozen for several months.
Crockpot Chicken Giardiniera Sandwiches have shredded chicken in a rich and spicy au jus with lots of hot and sweet peppers.
- 3 boneless skinless chicken breasts
- 3 bell peppers, sliced
- 1 cup hot giardiniera
- 1 medium onion, sliced
- 1 tbsp. italian seasoning
- 2 cups chicken stock
- 6 slices provolone cheese
- 6 french rolls
- Place chicken in the base of the slow cooker.
- Place in sliced onions and bell peppers.
- Pour giardiniera over top (there will be some oil along with it)
- Add chicken stock and italian seasoning.
- Cook on low for 4-5 hours or high for 3-4 hours.
- Carefully shred the chicken, using two forks to pull apart the meat. Give the dish a good stir and serve.
- This chicken can be served as is or on rolls with cheese.
Amount Per Serving: Calories: 328Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 553mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 31g