Chicken and peppers in the crock pot is a comforting, fuss-free dish that delivers tender chicken and sweet, flavorful bell peppers in a savory tomato sauce. Perfect for busy weeknights or meal prep, this recipe takes just minutes to assemble and rewards you with a hearty, healthy meal that everyone at the table will enjoy.
Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 3 bell peppers (1 red, 1 yellow, 1 green), sliced into strips
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional, for a smoky flavor)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Lightly grease the inside of a 6-quart crock pot or slow cooker with nonstick spray or a little olive oil.
- Layer the sliced onions and half of the bell peppers on the bottom of the crock pot.
- Arrange the chicken breasts on top of the vegetables. Drizzle with olive oil and sprinkle with salt, black pepper, Italian seasoning, dried basil, smoked paprika (if using), and red pepper flakes (if using).
- Scatter the minced garlic over the chicken. Add the remaining bell pepper strips on top.
- In a medium bowl, whisk together the diced tomatoes (with their juice), tomato sauce, tomato paste, and chicken broth until well combined. Pour this mixture evenly over the chicken and peppers.
- Cover and cook on LOW for 5-6 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). You may also cook on HIGH for 2.5-3.5 hours, but low and slow yields more tender chicken.
- Once cooked, carefully remove the chicken breasts. If you prefer, shred the chicken with two forks, or slice it into thick pieces. Return the chicken to the crock pot and stir gently to coat with sauce, or serve the chicken whole with the peppers and sauce spooned on top.
- Taste the sauce and adjust seasoning with extra salt, pepper, or herbs as needed. Garnish with chopped fresh parsley or basil before serving, if desired.
Tips
- Chicken Thighs Option: Boneless, skinless chicken thighs work just as well as breasts and tend to be even more moist and flavorful after slow cooking. Use the same weight and adjust cook time as needed.
- Peppers: Any combination of bell peppers will work. For a sweeter flavor, use more red and yellow peppers. For a slightly bitter note, include green peppers.
- Thicker Sauce: If you prefer a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
- Storage: Cool leftovers quickly and refrigerate in airtight containers for up to 4 days. The flavors actually deepen after a day!
Serving Suggestions
This chicken and peppers crock pot recipe is versatile and can be served in many delicious ways:
- Over Rice: Serve over steamed white or brown rice to soak up the flavorful sauce.
- With Pasta: Spoon the chicken and peppers over cooked penne, spaghetti, or egg noodles for an Italian-inspired meal.
- On a Hoagie Roll: Pile the chicken and peppers onto toasted hoagie rolls with a slice of provolone or mozzarella for a hearty sandwich.
- With Quinoa or Cauliflower Rice: For a lighter, gluten-free option, serve over cooked quinoa or cauliflower rice.
- With Roasted Potatoes: Pair with roasted or mashed potatoes for a comforting, filling dinner.
Variations
- Spicy Chicken and Peppers: Increase the red pepper flakes or add a diced jalapeño to the crock pot for extra heat.
- Cheesy Chicken and Peppers: In the last 15 minutes of cooking, sprinkle 1 cup shredded mozzarella or provolone cheese over the chicken and let it melt.
- Mexican-Inspired: Swap Italian seasoning for 2 teaspoons taco seasoning, use fire-roasted tomatoes, and add 1 cup black beans and 1 cup corn kernels during the last hour of cooking.
- Lemon Herb: Add the zest and juice of 1 lemon and 2 teaspoons chopped fresh rosemary or thyme for a bright, Mediterranean twist.
- Low-Carb: Skip the tomato sauce and use only diced tomatoes, or replace with crushed tomatoes for fewer carbs. Serve over spiralized zucchini noodles or greens.
Storage and Reheating
Refrigerator: Cool leftovers promptly and store in airtight containers in the refrigerator for up to 4 days. The sauce may thicken as it sits, which often enhances the flavor.
Freezer: For longer storage, portion cooled chicken and peppers into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger amounts, place in a covered saucepan over medium-low heat, stirring occasionally, until heated through (about 10-12 minutes). Add a splash of broth or water if the sauce is too thick after chilling.
Frequently Asked Questions
- Can I use frozen chicken breasts?
It is not recommended to use frozen chicken breasts directly in the crock pot, as they may not reach a safe temperature quickly enough to prevent bacterial growth. Always thaw chicken completely in the refrigerator before cooking in a slow cooker for food safety, as recommended by the USDA. - Can I add other vegetables?
Yes! Mushrooms, zucchini, or sliced carrots can be added along with the peppers and onions. Just keep in mind that some vegetables release more water and may thin the sauce slightly. If using quick-cooking vegetables like zucchini, add them in the last 1-2 hours of cooking to avoid mushiness. - What if my crock pot runs hot or cooks quickly?
Slow cookers can vary in temperature. If you know yours cooks faster, check the chicken for doneness at the 4-hour mark on LOW or 2-hour mark on HIGH. The chicken should reach 165°F (74°C) internally and be fork-tender but not dry. - How can I make this dish dairy-free or gluten-free?
The base recipe is naturally dairy-free and gluten-free. Just double-check that your chicken broth and tomato products do not contain added gluten or dairy, as some brands include additives. - Can I use bone-in chicken pieces?
Yes, bone-in chicken thighs or drumsticks work well in this recipe. They may require an additional 30-60 minutes of cooking time, depending on size. Be sure to check for doneness and remove bones before serving, if desired. - How do I prevent the chicken from drying out?
Avoid overcooking by using the LOW setting and checking for doneness at the minimum recommended time. Using thighs instead of breasts also helps keep the meat moist. If shredding, return the chicken to the sauce to rehydrate before serving.
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Chicken and Peppers Crock Pot Recipe: Easy, Flavorful Dinner