Slow Cooker Chicken and Peppers is juicy, tender chicken, bell peppers and onion with the just right amount of seasoning. It's so full of flavor but not too spicy so it is the perfect family meal.
Cooking chicken in a crockpot can be tricky with some recipes. I've cooked many, many over the years and here are my best tips for delicious slow cooked chicken.
- Bone-in, skin on chicken thighs usually make the juiciest chicken for most methods of cooking. But there are exceptions in many instances.
- Searing the chicken first, in a skillet or in this case in a slow cooker that offers that option, will help lock in the juices and add to the flavor.
- Overcooking is probably the most common way to dry out chicken breasts in the oven. But chicken legs and thighs can be cooked to a higher internal temperature to ensure tenderness. This article from Test Kitchen explains why it's ok to "overcook" dark meat. Don't rely exactly on what a recipe tell you when it is done. There are variations due to different brands and sizes. A meat thermometer will tell you when its done. It should be a minimum of 165°F.
- My biggest frustration with the slow cooking process is that with many recipes that I try, flavor is somehow diluted in the slow cooker. Extra seasoning is always recommended and tasting along the way.
Some of my favorite slow cooker recipes that are anything BUT flavorless are: Chicken Paprika, Slow Cooker Chicken Legs and Carrots, Slow Cooker Salsa Chicken, Slow Cooker Chicken Cacciatore, Beef Tips and Gravy, Pork Chops and Sauerkraut and Teriyaki Beef.
Recipe Ingredients
These are the ingredients you will need to make crockpot chicken and peppers
*not shown- cornstarch, flour or Arrowroot powder, optional.*
Ingredient Notes & Substitutions
- Chicken - You can use chicken thighs or chicken breasts. But the thighs will be moister. This recipe uses boneless chicken. If you use bone-in, the recipe will take about 20-30 minutes longer, depending on how large the thighs are.
- Any peppers will do. Green bell peppers and red bell peppers are used in this recipe. But orange or yellow bell peppers work as well. And for a spicier kick, add jalapeno or serrano peppers.
- Umami seasoning - I talk about this often. There are many brands in the grocery stores that have this magical combo of spices. Its worth it to keep a bottle on hand for soups, stews and casseroles. It adds an extra savory flavor to most dishes. You can sub with some paprika, celery salt, chili powder, red pepper flakes, onion and garlic powder if you need to. And you can add fresh herbs if you like.
- Cornstarch, flour or Arrowroot powder is an optional ingredient if you wish to make gravy. Remove 1 or 2 cup of liquid from the slow cooker and whisk with the thickener of choice, approximately 2 tablespoons per cup. Pour into a saucepan and bring to a low boil. Simmer for 1-2 minutes to thicken the gravy.
How to make Slow Cooker Chicken and Peppers
Step 1: Cut vegetables in similar sizes. Pat dry chicken with paper towels, combine seasonings and coat the top of the chicken with half of the seasonings.
Step 2: Pour half the oil into the bottom of the slow cooker with a searing option and brown chicken for 2 minutes. Or heat a skillet over medium heat, add the oil and brown the chicken.*
Step 3: Remove chicken to plate. Add remaining oil to slow cooker or skillet and saute' the onions for 1-2 minutes, until browned.*
Step 4: Add season chicken, peppers, chicken stock, remaining seasonings into the slow cooker. Cover and cook on low for 4 hours.
Step 5: Test with an internal meat thermometer. If the largest piece of chicken registers 165°F, then it is done.
Why is there so much liquid in the slow cooker after the recipe is done?
Have you ever noticed how much liquid is left in the slow cooker? Here are a few reasons why and what you can do to counteract it.
- Slow cookers have tight-fitting lids that prevent moisture from escaping.
- Meats and vegetables release liquid during cooking.
- Steam hits the lid and drips back into the pot. You will notice how hot and wet the lid is when you remove it.
- To reduce excess liquid, you can:
- Use less liquid in your recipe. This recipe only uses ½ cup of broth.
- Remove the lid for the last 30-60 minutes of cooking to allow some evaporation.
- Thicken sauces with cornstarch, flour or Arrowroot powder to make a thickened sauce or gravy. You will have a great start with a very savory liquid to make the gravy.
Serving Suggestions
Besides the peppers and onions, you can add other vegetables as well. I think carrots, celery would be great additions. If you want a complete meal, add quartered potatoes, about 1 - 1 ½ inch pieces.
Softer vegetables like diced tomatoes, eggplant, zucchini or other squash should be added during the second half of cooking since they will cook quicker and you don't want them to be mushy.
Some side dishes that go well with this recipe are: Mexican Green Beans, Blackened Green Beans and Charred Broccoli.
I served the this meal over yellow rice for my husband. Brown or white rice, Quinoa or noodles would work as well.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
*Nutrition information is an estimate from Nutrifox.com*
Here are some other slow cooker chicken recipes to try:
Slow Cooker Chicken and Peppers
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 7 servings 1x
- Category: Dinner
- Method: Crock Pot/Slow Cooker
- Cuisine: American-Italian
Description
You'll love this super easy Slow Cooker Chicken and Peppers Juicy, tender chicken, bell peppers and onion with the just right amount of seasoning is the perfect hands-off family meal to prepare during busy times.
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 teaspoon black pepper
- 2 teaspoons Umami seasoning *
- ½ cup low sodium chicken broth
- 2 tablespoons cornstarch, flour or Arrowroot powder, optional
Instructions
- Cut vegetables in similar sizes. Pat dry chicken with paper towels. In a large bowl, combine seasonings and coat the chicken with half of the seasonings.
- Pour half the oil in a slow cooker with a searing option and brown chicken for 2 minutes. Or heat a skillet over medium heat, add the oil and brown the chicken.*
- Remove chicken to plate. Add remaining oil to slow cooker or skillet and saute' the onions for 1-2 minutes, until browned.*
- Add chicken, peppers, broth, remaining seasonings into the slow cooker. Cover and cook on low 4 hours or high for 2 hours.
- Test with an internal meat thermometer. If the largest piece of chicken registers 165°F, then it is done.
- For Gravy: Remove 1-2 cups of liquid from the slow cooker into a measuring cup and whisk in 2 tablespoons choice of thickener. Stir well and pour into a saucepan. Bring to a low boil over medium heat. Simmer for 1-2 as gravy will thicken. You can add back into the slow cooker and you will have a thicker delicious sauce or serve the gravy separately over potatoes, noodles or rice.
Notes
* Sub ½ teaspoon each of celery seed or celery salt, paprika, onion and garlic powder for the Umami seasoning.
*Browning the chicken and the onions is an optional but recommended step. The recipe will still be delicious either way. I just happen to prefer this method for meat and onions before I slow cook them.
*Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat in the microwave or in a small saucepan over low heat until hot. You can add a bit more broth or water to add more liquid if needed.
*Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator. Reheat as above.
Nutrition
- Serving Size: 1
- Calories: 268
- Sugar: 2.6g
- Sodium: 441mg
- Fat: 8.6g
- Carbohydrates: 8.8g
- Fiber: 2.0g
- Protein: 38g
- Cholesterol: 118mg
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