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 *
- 1/2 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 1/2 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