3-Ingredient Crock-Pot Shredded Italian Chicken

Hello, my name is Megan Klemm and I’m so glad to be writing this guest blog post, but more so, I’m finally here as a Registered Dietitian and Certified Diabetes Educator for Springfield Clinic! I’m also a very busy mom. So how do I manage to put a decently healthy meal on the table with my hands full and working part-time? My secret is a crock-pot! I love to make all sorts of meals in the crock-pot, and many times you can make a complete meal all in one.

How do I manage to put a decently healthy meal on the table between working and being a mom? A crockpot!

In our house we follow the plate method (¼ plate carbohydrate, ¼ plate protein, and ½ plate non-starchy vegetables) to plan our meals and make sure we get in each food group, especially at dinner time. The recipes I use ones where you can throw everything in the night before or the morning of, set the crock-pot and walk out the door. If the recipe takes too much prep time, you can be assured that I will not use that recipe. Additionally, if the recipe says to cook less than 4 hours, I’m not going to use it either. It would be burnt by the time I got home.

I’ve gone so extreme as to have a crock-pot meal almost every night of an entire month. I did allow 1-2 nights a week for leftovers and if the leftovers can be frozen, I will do that to stretch the meals for another time.

My quick clean up secret is CROCK-POT LINERS!!! They are fabulous; the 2 brands I have used are Reynolds Slow Cooker Liners and Crock-Pot Slow Cooker Liners. Don’t use your crock-pot without one!

Try this 3-ingredient shredded Italian chicken recipe. It’s popular because it’s so easy and scrumptious!

Carbohydrate: buns
Protein: chicken
Non-Starchy Vegetable: broccoli, carrots, broccoli and cauliflower mix, brussel sprouts, asparagus, green beans, or lettuce salad with spinach, romaine, and/or kale.

3-ingredient crock-pot shredded Italian chicken
Write a review
Prep Time
1 min
Cook Time
6 hr
Prep Time
1 min
Cook Time
6 hr
  1. 4-6 skinless boneless chicken breasts (to make it easy, I often don’t thaw the chicken beforehand)
  2. 1 packet dry Italian Dressing
  3. 1 jar pepperoncini, juice and all (my family doesn’t like spicy, so I use the whole pepperoncini, so I can take them out after cooking)
  4. Whole wheat buns
  1. Line crock-pot with liner. Spray liner with cooking spray.
  2. Place frozen or thawed chicken breasts in crock-pot.
  3. Top with 1 packet dry Italian Dressing and jar of pepperoncini, juice and all.
  4. Cook on LOW approximately 6 hours (I’ll tell you, I’ve let this cook 8-10 hours before, with no problem).
  5. When you get home, take 2 forks and shred the chicken. At this point, I take the pepperoncini’s out, as my family doesn’t like spicy. Use the whole or sliced pepperoncini depending on your preference.
  6. Serve on whole wheat buns.
Something to Chew http://somethingtochew.com/

 Interested in learning more?

Join us for Doctor Is In, a free lecture open to the public  on Wednesday, February 3rd featuring three Springfield Clinic dietitians.

  • Time: 6:30pm
  • Location: Springfield Clinic Main Campus EAST, 2nd Floor ASC waiting area
    1025 S 6th St, Springfield

Register today!


Megan Klemm

Super Food: Turmeric

Some of the newest food trends involve incorporating foods into the diet that have healing powers. I always educate my patients that no single addition of a healthy food or single elimination of a poor food choice from the diet immediately makes one healthier. Rather, we should focus on consistent healthy changes overall. Incorporating power-foods in the diet such as coconut oil, kale or chia seeds will not hurt you; however you may not get the full benefits of these nutritious foods if you continue to eat McDonalds and pizza throughout the week.

Spoon of Turmeric Powder with fresh Turmeric RootThe super food in today’s recipe is turmeric. I recently began researching turmeric and its beneficial effects on the GI system, specifically in patients with inflammatory bowel disease (IBD). The health benefits actually come from the compound curcumin that is found in this Indian spice. Curcumin is known to have powerful anti-inflammatory effects in the body, when consumed as a part of a healthy diet. The downfall of turmeric is definitely its ability to create a nasty stain on clothes (just like mustard), so be careful not to spill it on clothing! The meat mixture in this recipe was so darn delicious; it can be used as an Indian-themed taco dish or simply enjoyed on its own.

Chorizo Stuffed Peppers

  • 1 pound lean ground turkey
  • 1 pound chicken chorizo
  • 1 sweet onion, diced
  • 1 medium-large zucchini, diced
  • 2 Tbsp smoked paprika
  • 2 Tbsp cumin
  • 1 Tbsp curry powder
  • 1 Tbsp turmeric
  • 1-2 Tbsp coconut oil
  • 4 bell peppers
  1. Heat oil in large pan for several minutes. Once oil is heated, add turkey and chorizo and cook until browned over medium heat.
  2. Once meat is brown, add onion, zucchini and spices. Continue to cook on low-medium heat until vegetables become tender.
  3. Meanwhile, cut the tops of peppers off and remove the white ribs of the pepper from the inside. Once, meat mixture is cooked, spoon mixture into each pepper until filled to the top.
  4. Pour about 1 inch of water in crockpot and place peppers upright in water. Cover and set crockpot on high and cook for 1.5-2 hours until peppers are tender. Serve warm with your favorite green vegetable.

*Tip: For a quicker and similar meal, you can always slice peppers up and sauté them in some coconut oil and then serve meat mixture over sautéed peppers.

Chorizo Stuffed Peppers