Slow Cooker Chicken and Peppers
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 - 1½ lbs boneless skinless chicken, either chicken breast or thighs
  • 2 bell peppers, (red, yellow or orange), cut into thick julienne slices
  • 1 green bell peppers, cut into thick julienne slices
  • 1-2 onions, sliced
  • 1 (14.5 oz) can diced tomatoes, with the juice
  • 4 garlic cloves, minced
  • ½ Tablespoon dry herbs (such as thyme, oregano, etc.)
  • salt, ground black pepper, to taste
  • To serve:
  • sour cream
  • grated cheese
  • fresh chopped parsley, cilantro or green onions
  1. Season the chicken on both sides with salt and ground black pepper and place it on the bottom of the slow cooker.
  2. Layer the onions on top of the chicken.
  3. Place only ¼ of the bell peppers on top of the onions, setting the remaining bell peppers aside until later.
  4. Finish with the diced tomatoes (with the juice) and garlic on top. If you want this dish to be saucier, use one more can of diced tomatoes, but drain the second can first.
  5. Season with salt, ground black pepper and dry herbs. Mix the tomatoes, garlic, dry herbs, salt and ground black pepper together.
  6. Cook on high for 1½ hours. Add the remaining bell peppers (season them with salt first).
  7. Continue cooking on high for another hour, or until the chicken is 165 degrees Fahrenheit if you're using chicken breast, and 175 degrees Fahrenheit if you're using thighs.
  8. Take out the chicken, shred it with a fork, or cut it up with a knife and set aside, covered.
  9. Continue cooking on high for another 30 minutes, without the cover.
  10. If you want to cook this on low, it will take 4-6 hours. I would recommend using chicken thighs if you aren't around to check the temperature and take it out as soon as it's ready, because chicken breast dries out very quickly, while chicken thighs will stay juicy.
  11. Return the chicken to the slow cooker, mix to combine.
  12. Serve with cilantro, sour cream, grated cheese. Rice or couscous are great with this meal.
Recipe by Olga's Flavor Factory at