This Crockpot Italian Chicken and Peppers is a healthy and delicious dinner that’s easy and customizable. It’s gluten free, low calorie and has a Paleo option too. A weeknight dinner recipe the whole family will love!
I keep forgetting that everyone else in the country is freezing. When I was talking to my Mom last weekend, she mentioned that it was “warm” there. I asked her what warm meant and she said “oh, in the high 30’s” Me…oh, right, 30’s because that’s totally flip-flop weather. Silly me! It’s just a chilly 90 here.
I swear, sometimes I feel like I’m living in a much farther away place like Australia instead of Arizona. I mean really how is there THAT big of a difference? I told her to send some cool weather my way. I’m not ready for all this heat and by ready I mean I haven’t baked enough summer recipes yet. No, I don’t usually shoot that far ahead but I do try to make a few muffins and melt-y stuff in advance so I don’t have to sweat my eyeballs out doing it in the summer and there’s the whole problem of them melting on me too. On the bright side, there’s always plenty of sun!
BUT back to Mom and her 30’s…our conversation reminded me how I still hadn’t posted this Italian Chicken and Peppers recipe. When she mentioned the cold, I realized a ton of people are probably not ready for salads, smoothies and green juices quite yet and would appreciate a super doper comforting and EASY dinner like this.
What’s ironic is that I use my infamous crockpot during the summer so I don’t have to turn on my oven during the unGodly Arizona heat. The struggle is real people. So don’t feel pressured by us online foodies if you’re not ready for green juices and smoothies quite yet. Your time will come!
This is Crockpot Italian Chicken and Peppers is a spin on the Chipotle chicken taco knock-off bowls I make. Another recipe I haven’t made for the blog, but one that I make all the time! Toss everything in the crockpot, go to work and when you come home it’s ready.
Plate over some rice or lettuce (if you’re doing low-carb or Paleo) and enjoy a home cooked dinner! Does it really get any easier than that? Now that dinner is covered, will you please excuse me? I have a few recipes to shoot before it’s 115 thousand trillion billion degrees.
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- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 12 ounces chicken breast or 3 large chicken breasts
- 2 tsp Italian seasoning
- salt and pepper to taste
- 24 ounce jar marinara sauce
- Layer bell peppers and chicken breasts in the crockpot with some on the bottom and some on top then add seasonings, salt and pepper and marinara sauce.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Once it's cooked, break apart the chicken with a tongs. It will shred easily after cooking this long in the sauce.
- Serve over rice or lettuce and top with parmesan as desired.
Total Fat: 6.7g, Saturated Fat: 1.6g, Cholesterol: 61.2mg, Sodium: 126.2mg, Total Carbs: 22.8g, Fiber:5.9g, Sugars: 12.8g, Protein: 27g