Easy Slow Cooker Dill Pickle Chicken
This Crock Pot dill pickle chicken is an easy, flavor-packed meal of tender pulled chicken and tangy dill pickles that’s made with just a few ingredients.
Dill pickle chicken is simple to make in the slow cooker, and it’s perfect to serve as a sandwich filling or a topping for rice or noodles.
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If you’ve never had it before, Crock Pot dill pickle chicken is one of those recipes that sounds a little unexpected at first.
But once you try it, it just makes sense. The combination of ranch seasoning and dill pickles gives the chicken savory herb flavor with a hint of tang, all with the ease of a slow cooker meal.
Using pickles in various recipes isn’t anything new, especially in the South and throughout Appalachia, where folks have long made the most of what they had on hand.
Pickling was a practical way to preserve food, and those flavors naturally found their way into everyday cooking. Using pickle juice to brine meats for flavor and tenderness is a long-held tradition, so incorporating dill pickles in this recipe is a play on that tradition.
It’s similar to my Mississippi chicken recipe, which uses pickled pepperoncini, but with a slightly different flavor profile.
Whether you’re feeding your family on a busy weeknight or bringing something warm and hearty to share, this is an easy meal option you can toss in the Crock Pot.
More Slow Cooker Recipes:
- Crock Pot Chicken and Stuffing
- Crock Pot Sausage and Potato Casserole
- Slow Cooker Country Style Ribs
- Crock Pot Hash Brown Potato Soup
- Crock Pot Chicken and Bisquick Dumplings
Ways To Serve Crock Pot Dill Pickle Chicken
The easiest was to serve this recipe is to make dill pickle chicken sandwiches, with the filling piled onto soft buns.
You can keep it simple or add toppings like sliced cheese, lettuce, or tomato. It also works really well served over rice or egg noodles, where all that flavorful juice soaks right in.
If you want to switch things up, try serving it over mashed potatoes for a comfort food-style meal or even tucked into wraps for an easy lunch.
It’s one of those recipes that’s flexible enough to fit whatever you have on hand.
How to Make Pulled Chicken Cooked with Dill Pickles
It’s really easy to make this chicken dinner.
Ingredients You’ll Need
- Chicken Breasts
- Ranch Seasoning Mix
- Low Sodium Au Jus Mix Or Brown Gravy Mix
- Dill Pickle Chips With Juice
How to Make It:
Find the full printable recipe available below
Prepare the chicken. First, you’ll place chicken breasts on the bottom of the slow cooker insert.
Sprinkle ranch seasoning over the top of the chicken, followed by the low-sodium au jus mix or brown gravy mix. Pour the pickles and their juices over everything.
Cook and shred the chicken. Then, you’ll place the lid on the slow cooker and cook on low for 4-6 hours, until the chicken is cooked through and reaches an internal temperature of 165F.
Use two forks to pull the meat into chunks or shreds. Stir to combine the juices and pickles with the chicken.
Serve the dill pickle chicken. Then, you’ll serve as a filling for sandwiches or as a topping over rice or noodles.
Notes and Adaptations:
- You can use two or three large chicken breasts without needing to adjust the other ingredients, depending on how much chicken you wish to prepare.
- Because of the amount of sodium in seasoning mixes and pickles, I highly recommend using a low-sodium au jus mix or low-sodium brown gravy mix (I haven’t been able to find a low-sodium ranch mix) to keep the chicken from being too salty. You can use a whole 16-ounce jar of pickles or just half of the jar if you want to cut back on the sodium even more. If you don’t want actual pickles in your chicken, you can also just use the juice.
- We eat this on buns as a sandwich filling, but you can also serve it over your favorite carb of choice, such as rice, egg noodles, or mashed potatoes.
Recommended Equipment:
Crock Pot Dill Pickle Chicken
Ingredients
- 2-3 large boneless skinless chicken breasts
- 1 ounce packet of ranch seasoning mix
- 1 ounce packet of low sodium au-jus mix or brown gravy mix (see notes below)
- 8-16 ounce dill pickle chips, undrained (see notes below)
Instructions
- Place chicken breasts on the bottom of the slow cooker insert. Sprinkle ranch seasoning over the top of the chicken, followed by the low-sodium au jus or brown gravy mix. Pour the pickles and their juices over everything.
- Place the lid on the slow cooker and cook on low for 4-6 hours, until the chicken is cooked through and reaches an internal temperature of 165F.
- Remove the chicken breasts to a plate and use two forks to pull the meat into chunks or shreds. Return the chicken to the slow cooker and stir to combine the juices and pickles with the chicken.
- Serve as a filling for sandwiches or as a topping over rice or noodles.
Notes
- You can use two or three large chicken breasts without needing to adjust the other ingredients, depending on how much chicken you wish to prepare.
- Because of the amount of sodium in seasoning mixes and pickles, it’s important to use a low-sodium au jus mix or low-sodium brown gravy mix (I haven’t been able to find a low-sodium ranch mix) to keep the chicken from being too salty. You can use a whole 16-ounce jar of pickles or just half of the jar if you want to cut back on the sodium even more. If you don’t want actual pickles in your chicken, you can also just use the juice.
- We eat this on buns as a sandwich filling, but you can also serve it over your favorite carb of choice, such as rice, egg noodles, or mashed potatoes.
Equipment
Nutrition
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