Crock Pot Chicken And Peppers

Crock Pot Chicken and Peppers is made with boneless skinless chicken thighs and breasts, bell peppers, onion, garlic powder, and Italian seasoning. This recipe creates a hearty and flavorful chicken dish. It takes about 4 hours and 15 minutes to prepare and serves 7.

Crock Pot Chicken and Peppers Ingredients

• 2.5 pounds boneless skinless chicken thighs and boneless chicken breasts
• 2 tablespoons olive oil
• 4 medium sliced bell peppers (red, green, yellow or orange)
• 2 teaspoons garlic powder
• 1 large white or yellow onion, sliced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 teaspoons Umami seasoning
• ½ cup low sodium chicken broth
• 2 tablespoons cornstarch, flour or Arrowroot powder, optional

How To Make Crock Pot Chicken and Peppers

1. Prep Ingredients: Cut vegetables into similar sizes and pat dry the chicken with paper towels.
2. Season Chicken: In a large bowl, combine the seasonings and coat the chicken with half of the seasoning mix.
3. Brown Chicken (Optional): Pour half the oil into a slow cooker with a searing option, or use a skillet to brown the chicken for 2 minutes.
4. Saute Onions: Remove the chicken and add the remaining oil to the slow cooker or skillet. Saute onions for 1-2 minutes until browned.
5. Slow Cook: Add the chicken, peppers, broth, and remaining seasonings into the slow cooker. Cover and cook on low for 4 hours or high for 2 hours.
6. Check Doneness: Use a meat thermometer to ensure the chicken has reached 165°F internally.
7. Make Gravy (Optional): Remove 1-2 cups of liquid, whisk in thickener, and simmer in a saucepan until thickened. Serve separately or mix back into the slow cooker.

Recipe Tips

• Browning Adds Flavor: Browning the chicken and onions enhances depth of flavor but is optional.
• Umami Substitute: Use ½ teaspoon each of celery seed or celery salt, paprika, onion, and garlic powder if Umami seasoning is unavailable.
• Check Chicken Temp: Always verify the internal temperature reaches 165°F for safety.
• Use a Variety of Peppers: Mix different colors for a more vibrant and flavorful dish.
• Adjust Thickness: Use cornstarch, flour, or arrowroot powder if you prefer a thicker sauce.

What To Serve With Chicken and Peppers

This dish pairs well with fluffy mashed potatoes, buttery egg noodles, or steamed white rice. For a lighter option, serve alongside roasted vegetables or a crisp green salad.

How To Store Chicken and Peppers

Refrigerate: Store in an airtight container for up to 3 days. Reheat in the microwave or a saucepan over low heat, adding a bit of broth if needed.
Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as above.

Chicken and Peppers Nutrition Facts

• Calories: 268
• Total Fat: 8.6g
• Carbohydrates: 8.8g
• Sugar: 2.6g
• Protein: 38g
• Sodium: 441mg

FAQs

Can I use only chicken breasts?
Yes, but using a mix of thighs and breasts keeps the meat more tender and flavorful.

Do I have to brown the chicken first?
No, but it’s recommended for added depth and richness.

Can I use frozen peppers?
Yes, but fresh bell peppers will hold their texture better during slow cooking.

Is the gravy necessary?
No, but it’s a delicious optional addition that adds extra flavor and moisture.

What if I don’t have Umami seasoning?
You can substitute with a mix of celery seed, paprika, onion, and garlic powder.

Try More Recipes:

• Crock Pot Chicken And Broccoli Pasta
• Crock Pot Chicken And Broccoli Alfredo
• Crock Pot Cheesy Chicken And Rice Casserole