Crock Pot Chick N Peppers
Transform your weeknight dinners with Crock Pot Chick N Peppers—a vibrant, flavor-packed dish that’s as nourishing as it is effortless. Tender, juicy chicken breasts are slow-cooked to perfection alongside an array of colorful bell peppers, sweet onion, and aromatic garlic, all simmering in a rich broth of diced tomatoes and Italian seasoning. With just 20 minutes of prep, this one-pot wonder is perfect for busy days while still delivering a satisfying, wholesome meal. Serve it over rice or quinoa to soak up the savory juices, and garnish with fresh parsley for an extra burst of freshness. This comforting, low-effort crock pot recipe is perfect for meal prepping and is sure to become a family favorite! Keywords: crock pot chicken recipe, bell peppers and chicken, slow cooker chicken dinner, easy family dinner, meal prep ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 whole bell peppers (red, yellow, green, or orange)
- 1 medium yellow onion
- 3 whole garlic cloves
- 1 cup chicken broth
- 14 ounces diced tomatoes (canned, with juices)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 4 cups cooked rice or quinoa (optional, for serving)
Instructions
Wash and prepare the vegetables. Slice the bell peppers into thin strips. Dice the onion, and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly browned. This step is optional but adds extra flavor.
In the crock pot, add the seared chicken breasts, sliced bell peppers, diced onion, and minced garlic.
Pour in 1 cup of chicken broth and the canned diced tomatoes with their juices.
Sprinkle the Italian seasoning, paprika, salt, and black pepper evenly over the ingredients.
Stir gently to combine the spices with the vegetables and liquid while keeping the chicken breasts mostly on the bottom of the crock pot.
Cover the crock pot with the lid and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, taste and adjust the seasoning if necessary. If the sauce is too thin, you can remove the lid and allow it to simmer for 15-20 minutes on high to thicken slightly.
Serve the Crock Pot Chick N Peppers over rice or quinoa, if desired. Garnish with chopped fresh parsley for a pop of freshness.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4177 mg | 182% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 38.0 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4239 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
