Crockpot Chicken and Peppers
A healthy home-cooked dinner can’t get any easier than this crockpot chicken and peppers. It’s packed with protein and flavor and only requires a few hours in the slow cooker.
Servings: 4 servings
Equipment
- Crockpot
Ingredients
- 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
- 1 lb Chicken Breast boneless skinless
- 2 teaspoons Italian seasoning
- 24 ounce Marinara sauce
- Pinch salt & pepper
Instructions
- Layer the sliced bell peppers, chicken breasts and seasonings in a slow cooker. Pour the marinara sauce over the top.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once cooked, remove the cover and place the chicken breasts on a plate. Shred the chicken breasts with two forks. Add it back to the slow cooker. Stir to mix with the sauce and peppers.
- Serve over rice, cauliflower rice, over pasta, or a bed of greens.
Video
Notes
- Add the peppers in the last 30 minutes of cook time if you want them to still have a little crunch.
- Cook the chicken until it reaches 165°F, then promptly remove and shred it. Overcooked chicken will be tough and chewy.
- Use the paddle attachment on your stand mixer to shred the chicken instead of doing it by hand.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 17g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 942mg | Potassium: 1178mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2820IU | Vitamin C: 168mg | Calcium: 56mg | Iron: 3mg