Slow Cooker Chicken and Peppers

Slow Cooker Chicken and Peppers is a gluten free main course. This recipe makes 4 servings with 392 calories, 26g of protein, and 25g of fat each. For $1.7 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. A mixture of canned tomatoes, onions, yellow bell peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Olgas Flavor Factory has 7 fans. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is good. Try Cheesy Chicken Enchilada Stuffed Peppers {With a Slow Cooker Variation}, Slow Cooker Sweet and Sour Chicken with Pineapples and Bell Peppers, and Slow Cooker Chicken Enchilada Stuffed Peppers: Super for Cinco de Mayo for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 180 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Season the chicken on both sides with salt and ground black pepper and place it on the bottom of the slow cooker.Layer the onions on top of the chicken.Place only of the bell peppers on top of the onions, setting the remaining bell peppers aside until later.Finish with the diced tomatoes (with the juice) and garlic on top. If you want this dish to be saucier, use one more can of diced tomatoes, but drain the second can first.Season with salt, ground black pepper and dry herbs. Mix the tomatoes, garlic, dry herbs, salt and ground black pepper together.Cook on high for 1 hours. Add the remaining bell peppers (season them with salt first).Continue cooking on high for another hour, or until the chicken is 165 degrees Fahrenheit if you're using chicken breast, and 175 degrees Fahrenheit if you're using thighs.Take out the chicken, shred it with a fork, or cut it up with a knife and set aside, covered.Continue cooking on high for another 30 minutes, without the cover.If you want to cook this on low, it will take 4-6 hours. I would recommend using chicken thighs if you aren't around to check the temperature and take it out as soon as it's ready, because chicken breast dries out very quickly, while chicken thighs will stay juicy.Return the chicken to the slow cooker, mix to combine.Serve with cilantro, sour cream, grated cheese. Rice or couscous are great with this meal.

 

Step by step:

1. Season the chicken on both sides with salt and ground black pepper and place it on the bottom of the slow cooker.Layer the onions on top of the chicken.

2. Place only of the bell peppers on top of the onions, setting the remaining bell peppers aside until later.Finish with the diced tomatoes (with the juice) and garlic on top. If you want this dish to be saucier, use one more can of diced tomatoes, but drain the second can first.Season with salt, ground black pepper and dry herbs.

3. Mix the tomatoes, garlic, dry herbs, salt and ground black pepper together.Cook on high for 1 hours.

4. Add the remaining bell peppers (season them with salt first).Continue cooking on high for another hour, or until the chicken is 165 degrees Fahrenheit if you're using chicken breast, and 175 degrees Fahrenheit if you're using thighs.Take out the chicken, shred it with a fork, or cut it up with a knife and set aside, covered.Continue cooking on high for another 30 minutes, without the cover.If you want to cook this on low, it will take 4-6 hours. I would recommend using chicken thighs if you aren't around to check the temperature and take it out as soon as it's ready, because chicken breast dries out very quickly, while chicken thighs will stay juicy.Return the chicken to the slow cooker, mix to combine.

5. Serve with cilantro, sour cream, grated cheese. Rice or couscous are great with this meal.

Nutrition Information:

covered percent of daily need