Crockpot Chicken and Peppers
Make this Crockpot Chicken and Peppers recipe for an easy and flavorful meal prepped dinner.
Servings 6
Calories 232kcal
Ingredients
- 1 lb sweet mini peppers - cut in half with seeds removed
- ½ a large yellow onion (or one small) cut into slices
- 1 28oz jar whole peeled plum tomatoes with basil
- 2 lb boneless skinless chicken thighs
- 3 cloves garlic grated or minced
- 1 tbsp balsamic vinegar
- 2 tsp kosher salt
- 2 tsp italian seasoning
- Fresh basil and fresh parmesan cheese
Instructions
- Place cooked sliced mini peppers, sliced yellow onion, whole peeled tomatoes and liquid from the can, chicken thighs, grated garlic, balsamic vinegar, salt, and italian seasoning into a slow cooker. Stir to combine ingredients.
- Set to cook on low for 4-6 hours or high for 2-3 hours. Stir occasionally using your spoon to crush the whole tomatoes as you stir.
- Ensure that the chicken has reached at least an internal temperature of 165F before serving.
- Serve over rice or cooked pasta. Garnish with parmesan cheese and fresh basil.
Nutrition
Calories: 232kcal | Carbohydrates: 12g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1103mg | Potassium: 810mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2570IU | Vitamin C: 110mg | Calcium: 77mg | Iron: 3mg
