I’m in love with this Slow Cooker Italian Chicken and Peppers. I’m just going to lay it out there. It’s every bit as easy, delicious, and versatile as those Slow Cooker Taco Chicken Bowls that everyone loves so much, but with a marinara base and Italian herbs and spices.
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How to Serve Italian Chicken and Peppers
I ate this saucy shredded Italian chicken and peppers spooned over my Garlic Parmesan Polenta, but you could totally spoon this over a bowl of pasta or rice. BUT my favorite way to eat this saucy mix is to spoon it into rolls or a loaf of Italian bread, top it with some mozzarella, and make yourself the most amazing slow cooked sandwich ever. EVER.
What Size Slow Cooker Do I Need?
I used a 5 quart slow cooker, but it was only about half full, so you could probably get this to fit into a 3 quart slow cooker.
Keep it On Budget
- Bell Peppers: I added a red bell pepper to the mix for color and visual appeal. You can totally just use three green bell peppers if that’s what your budget allows, or go all out and get a trio of colors (green, yellow, and red or orange). It will taste great either way you go.
- Sauce: I used the most basic, generic jarred pasta sauce for this recipe, so don’t think you have to get very fancy with it.
- Chicken: I always buy my chicken when it’s on sale so that it’s at least close to affordable (I bought this chicken a few weeks ago and stored it in the freezer). You could even cut it down to one chicken breast and add in extra peppers and onions to bring the cost down further.
Slow Cooker Italian Chicken and Peppers
Servings 6 (1 to 1.3 cups each)Ingredients
- 3 bell peppers (any color) ($2.77)
- 1 yellow onion ($0.37)
- 1.5 lbs. boneless-skinless chicken breasts or thighs ($2.66*)
- 1 tsp dried basil ($0.10)
- 1 tsp dried oregano ($0.10)
- salt and pepper ($0.05)
- 1 24oz. jar marinara sauce ($1.65)
Instructions
- Slice the bell peppers and onions into 1/4-inch strips. Lay half of the onion and peppers in the bottom of a 4-quart or larger slow cooker.
- Place the chicken breasts on top of the onions and peppers and season lightly with salt and pepper. Sprinkle the basil and oregano over the chicken.
- Cover the chicken with the remaining peppers and onions, then pour the marinara sauce over top.
- Place the lid on the slow cooker and cook on high for four hours or low for eight hours. After cooking, remove the lid and use tongs to stir the mixture and shred the chicken. The chicken should be so tender that it falls apart when pinched with the tongs.
- Serve the saucy mixture over pasta, rice, polenta, or stuffed into a roll as a sandwich.
See how we calculate recipe costs here.
Equipment
- Slow Cooker
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
(shown served over Garlic Parmesan Polenta)
How to Make Slow Cooker Italian Chicken and Peppers – Step by Step Photos
Start by slicing three bell peppers and one medium onion into 1/4-inch slices. I used two green bells peppers and one red, for extra color.
Lay about half of the onions and peppers in the bottom of a 4-quart or larger slow cooker.
Lay two boneless, skinless chicken breasts or thighs (or 1.5 pounds total) over the peppers and onions. Season lightly with salt and pepper, then sprinkle 1 tsp of basil and 1 tsp of oregano over top.
Add the second half of the peppers and onions, then pour an entire 24oz. jar of marinara sauce over top.
Put the lid on the slow cooker and cook on high for four hours or low for eight hours. Then it will look a little something like the photo above… not too appetizing, I know. Just wait.
Take a pair of tongs and begin to stir the mixture and shred the chicken. The chicken should be so tender that it falls apart when pinched with the tongs, so I just stirred and pinched…
And stirred and pinched…
Until it looked like this, which only took a few minutes. YUM. Now it’s done! That’s it! Seriously.
Beautifully shredded chicken mixed with sweet strips of peppers and onions, all in a delicious red sauce. What will you do with it?
I ate mine over fried cakes of Garlic Parmesan Polenta, but I would also love to stuff it into a roll with some mozzarella.
Yasssss.
Done and DONE.
Super easy to make and delectable. I had a similar tasting chicken in Rome on a visit to nice restaurant. Bravo recepie! Thank you!
About the easiest meal I have ever cooked and really tasty, thanks!
I added some chilli flakes, mixed Italian spices and paprika. Delicious.
How should I adjust this if I only have bone-in chicken on hand?
Hi, Matt! I would just remove the skins (if needed) and debone the chicken! (You can look up some tutorials online!) And then proceed with the recipe as written. If you’re working with a whole chicken, I would just use the two breast & two thighs. Save the wings and legs for soup or stock! (You can also freeze for later.) Good luck! – Marion :)
You could very likely proceed as written, and just pull the bones out easily at the end of cooking when shredding the chicken.
I tried this and I found it was bland. The peppers release a lot of moisture which make this dish watery. As another commenter said, pan fried peppers are much more flavorful.
For me personally- More peppers, add mushrooms and squash and more spices.
So tasty and easy! Had it over pasta, can’t wait to try it on a bun with some mozzarella tomorrow!
This is delicious! I serve it over pasta. The only change I made to the recipe was frozen peppers instead of fresh.
This was so delicious! I wanted a delicious, healthy and easy to make for a Sunday dinner. I put the chicken breasts in frozen and used a can of crushed tomatoes with extra spices instead of the marinara sauce. It was ready to go in 3.5 hours on high. We ate on toasted french bread with mozzarella and pepperoncinis and it was a hit. I’m constantly on the look for new recipes and this one is a keeper! Thanks!
Oops forgot to leave a rating – five stars from our fam.
Can this be put in the freezer?
Yes :)
So easy and tasty! Spooned mine up over baked spaghetti squash and am using hoagie rolls for garlic bread. May add mushrooms to the mix next time.
This is one of my favorite slow cooker recipes!! I usually precut my onions and peppers and freeze them in quart sized bags so they are ready to go (specifically for this recipe!). Just as a preference, I dice my peppers and onions. It’s delicious on pasta, rice or rolls!! This also reheats very well!! Thank you for this awesome recipe for one busy momma!!
This was fantastic! I used strips of frozen peppers instead of fresh peppers.
Just made this, spooned it into a hunk of bread, and ate it. Delicious! I made it in my Instant Pot as well- 20 minutes on pressure cook, then 10 minutes before releasing the pressure, and then about 5 minutes on saute just to thicken up the sauce. Came out perfect! I’m looking forward to the leftovers.
What if you don’t have a slow cooker or instapot?
The slow cooker just serves to make the chicken tender and shreddable. You can make a quick version of this on the stove top by sautéing the peppers and onions in a skillet until tender, then adding the sauce and simmering until the peppers are soft. Then you can spoon the peppers and sauce over the whole chicken breast, or even bake them with the sauce in the oven.
Just turned the recipe in a “Italian Way” , I’ll let you know the result in a few hours :-)
Oooh can’t wait!
Would this work in the slow cooker if I did all ingredients but peppers and onions and used a frozen bag of peppers and onions instead at the end before serving…just curious, since I have a bag!!
Hmm, it’s hard to say without trying it, but it sounds like it would work. You’d basically just be slow cooking chicken in marinara, which isn’t a bad thing. :)
Made this last night & added garlic and basil purée, but I wasn’t impressed with the flavors. Lots of leftovers though, so had it again this morning with feta and a fried egg on top . . . YUMMY!
I can home last night with absolutely no plan for dinner. I saw this recipe and had all the ingredients, but did not have 8 hours. I followed the ingredients exactly, but put it in the instant pot for 20 minutes and it was DELICIOUS. I just put it back to saute while I was shredding the chicken and it thickened right up. We had it served over pasta. My 3 year old even had seconds and he’s not a big eater at dinnertime.
This worked so well! So easy and came out with perfectly cooked chicken and lovely flavour. I’ve used this on pasta, bread, and even just by itself with salad. Freezes really well also so perfect for bulk-cooking ahead of time.
I made this, it was good, especially since I used only low fat plain breasts. I added one tablespoon of Italian fish sauce at the end to add some flavor – some anchovy fillets (oil-packed) added at the beginning would work too.
Does this freeze well?
Yes. :)
Made this tonight in the instant pot. Delish !!the only ingredient addition I made was a tablespoon of garlic. Yummy! Served On top of zoodles and fettuccine. Thank you !
So easy and so good. My boyfriend loved this, too.
This came out very tasty! I had a little difficulty with the sauce, as it turned out very thin. That might be fine in some contexts but I had made it intending to put over pasta. Any recommendations for what to use instead of a jar of pre-made sauce to have a thicker end result? :)
You can try adding a couple tablespoons of tomato paste in addition to the jar sauce. That usually helps thicken up red sauces quite a bit and the slow cooking will help turn the normally acidic flavor into sweetness.
I really wanted to like this. It sounded good, it looked good, and it smelled good. I followed the recipe exactly. My husband and I thought it was just ok. I won’t make it again.
Loved it, used my peppers and herbs from my garden and served over spaghetti squash, low carb, low sugar a winner all the way around thanks
Need nutritional information. I am a diabetic have to count fats and carbs.
The only carbs and sugar counts you should need would be the serving sizes from your sauce and side items. (If you served it over rice or pasta.). We try to keep our carb counts around 40-45 per meal. Depending on your items and serving counts- you may have to go light on sauce/bread/pasta/rice/etc.. If your using an item with a dietary fiber of 5 or more per serving size; then you subtract the diatary fiber count from your carb count and go with that carb count for your totals.
For example-
Sauce says 1/3 cup serving size
12 g Carb
5 g Diatary Fiber
Salad dressing- 1 Tsp serving
6 g Carb
1 g Diatary Fiber
Rice. Each 1/3 cup serving has
18 g Carb
6 g Diatary Fiber
For the sauce- I’d subtract the 5 from 12 and get a carb count of 7 for 1/3 cup of sauce.
(Do that for each item you add to your meal.)
Salad dressing I use 2 Tbl (2servings) so that’s 12g Carbs for dressing on my salad.
The rice has 6g dietary fiber subtracted from the 18g of carbs for a total of 12g carb for each 1/3 cup serving.
Now add these servings count together to calculate your carb count per meal.
Sauce: 7
Dressing: 12
Rice: 12
Total Carb count is 31. By this count you have roughly 9-14. That could be croutons on my salad or bread for my sauce, or maybe a bit more of my previous items.
Just remember ONLY subtract diatary fiber IF it’s 5 or more on the individual labels. I’d prob serve this over a serving of high Diatary fiber rice with a salad and skip the bread unless my count allowed me a small slice. (Just remember to measure your drink and salad dressing size and it’s carb count).
It sounds hard and confusing, but trust me- after doing this for awhile you know what items to get for that diatary fiber, the calculations become natural and you’ll be able to eyeball appropriate servings while keeping your blood counts under control. (Check with your Dr. ensure you are getting the right carb allotment per meal. We try for 40-45, but your allotment could be higher.)
I’ve made this a few times and my family loves it! I have served the leftovers in rolls with mozzarella cheese or used it as a topping for NAAN pizzas. It’s always a hit!
This was amazing! I did adjust it up to have several meals prepared for this week and I really should’ve added two more chicken breasts but the flavor is amazing and got me back to using my Crockpot. Very tasty. I served over Jasmine Rice and I’m enjoying it for lunch as I type this.
I am allergic to tomato – is there any other way to do this with a substitute for the marinara sauce?
There are so many delicious recipes that call for tomato or tomato sauces, I would love if you had any suggestions.
Try using cream of celery, cream of chicken or cream of mushroom soups. I have done this several time and it turns out great as a change over using tomato sauce or pasta sauce.
Try it with an alfredo sauce. I’m sure that would be just as tasty!
Have you considered taking this in a Creole/Cajun direction? Stewed tomatoes and jalapeno instead of marinara, add some okra, lots of cayenne, Worcestershire, spices, some Filé, serve it over rice? The okra is optional in our house (I hate okra), but you get the idea.
Yum, that sounds delicious! Thanks for the idea, June!
Another phenomenal recipe. It is TOO easy, you’d think there should be more to it, but it tastes effing AMAZING I cannot overstate that. Definitely a slow cooker stand-by. Love it on pasta or seasoned rice, great to make on Sundays and have throughout the week.
This was great. I added about 8 oz sliced mushrooms and cooked it in the pressure cooker. It came out more liquidy, which is normal for the pressure cooker, so next time I might add a few T of tomato paste. I substituted 2 t of Penzey’s Pasta spice for the herbs and added some garlic. 1 hour under pressure and natural release.
Made this last night, HUGE hit with three kids!!!! Thanks!!!
For this recipe and your “SLOW COOKER CHICKEN ROPA VIEJA”, instead of cooking on high for four hours, it is okay to cook on low for eight hours? Thanks!
Yes, that usually works about the same.
I’ve been trying to cook in house more rather than taking the lazy way out and ordering and I just wanted to say I was skeptical of slow cookers in general. This was the first recipe I tried and it came out AMAZING. This took next to no effort, but served over pasta is -great- . I think Rice next time though. It made enough for me to have lunch for tomorrow and to freeze some more for later. Figuring out single servings has always been a bit tough for me, but this didn’t make an overwhelming amount of leftovers.
Thanks!!
Any suggestions for different veggies, as my husband dislikes peppers and onions? Thank you.
Well, peppers and onions are the feature in this recipe, so I don’t think you could really replace them with anything and have it be similar.
I love your page! You have amazing recipes!!
Would this freeze well? I’m thinking of making it for meal prep options.
This would freeze pretty good. It may seep a little water upon thawing, but you can just stir it up and you’ll be good to go!
Great recipe! I added five chicken breasts, a few slices of jarred jalapeños and a little chili powder to give it a little kick. It goes well with rice. Will definitely make again.
Made this for dinner tonight.. Very easy and delicious!!! I added some roasted red pepper flakes for a little extra spice.
I made this dish a little late into the night so I won’t be able to enjoy until the next day but the bit I tasted was delish. And on top of that, it was my first time using a crockpot! Thank you for this recipe.
Hi. What if I put bone-in chicken thighs in? Is that a no-no? Would the cook time stay the same?
Yes, you could use bone-in chicken thighs, just be sure to remove all those bones after cooking. ;) I’d keep the same cook time.
Hey, what do you think about leaving it on low for 10 hours? Thats how long it takes me to get home from work.
I don’t think I’ve ever left anything in my slow cooker quite that long before. :) I can only imagine that the peppers might disintegrate, but I don’t know how long that would take.
You might want to look into an outlet timer so that you could set it to turn off after 8 hours. Many people are wary of leaving things out on the counter for food safety reasons so you’d have to take that into account. I like to live on the edge haha.
Instead of 2 chicken breast I put 4. How long should I cook them for?
It probably won’t require any extra cooking time. :) Just check it at the end and if they’re not shreddable yet, add another hour.
This recipe is very bland. No where near the taste you would get by just grilling it in a pan and I would add salt, pepper, fresh garlic, red pepper flakes and olive oil.
Mine was bland too. It smelled awesome cooking in the crockpot, but was very bland. My husband who is not a picky eater, was disappointed too as it smelled so good when he got home from work.
This meal is excellent I. A pressure cooker as well! Took 28 minutes on high pressure and we devoured it
I absolutely love this recipe. I wouldn’t change a thing. Its so easy, I bet even my husband(who thought he needed a serrated knife to cut a lemon) could do it. I love your blog. Thank you.
My family wasn’t very impressed with this dish, BUT it’s most likely because I usually make our pasta sauce from scratch. So I think the jar sauce just didn’t have the flavor they’re used to.
I don’t eat meat, so I’m no help on a personal taste review…but I will say this was soooo easy to throw together and smelled amazing while it simmered.
I’ll most likely give it another go with a different brand of sauce next time
I followed the directions for this exactly. It turned out ok but my family thought it was bland. I used my favorite marinara sauce but it still just isn’t a keeper for us. We had it in hoagie rolls but I am interested in trying the Garlic Parmesan Polenta everyone keeps talking about!
Made this for my and my boyfriend! He said it reminded him of a dish his dad used to make. We served it with linguini and spaghetti squash. Had some leftovers for lunch and I am stuffed! Shared it with family too. I’m trying to help my mom meal plan and I share all my recipes I make from this website with grocery lists so she can do it on her own. This one is perfectly balanced with sweet and peppery.
This was great – I had it in sandwiches with some nice crusty buns, and also over pasta. The real winner, though, was when I pulled it out of the freezer and added in half of a spicy Italian sausage from the butcher, then put it over bowties. Yum!
I’d like to serve the chicken breasts whole – not shredded. Would it work to brown the chicken breasts first and then use your recipe?
You probably wouldn’t even need to use the slow cooker in that case. The slow cooker just serves to make the chicken tender and shreddable. I suppose it does caramelize the sugars in the sauce a bit, but you can make a quick version of this on the stove top by sautéing the peppers and onions in a skillet until tender, then adding the sauce and simmering until the peppers are soft. Then you can spoon the peppers and sauce over the whole chicken breast, or even bake them with the sauce in the oven.
I made this a while ago and was trying to think of a way to use up all the leftovers since there was so much. I threw all this into a pot and added carrots, potatoes, onions, and chicken stock to fill the pot. Threw in some spices (basil, garlic, oregano) and had me a wonderful tasting soup that lasted the rest of the week!
Forgot I also added egg noodles, about half of the bag.
What brand of marinara sauce did you use?
I used the generic brand made by my local grocery store, called Best Yet. I did use the “three cheese” flavor, though, which I think has a little (probably very little) Parmesan, Romano, and Asiago.
Dear Beth,
I’m in the early stages of pregnancy and as a result, there are very, very few foods that appeal to me right now (which for me, a loyal fan of almost all food, is very strange.. and sad) When I saw this recipe, I knew right away that I needed this marinara-y goodness in my life…and it did not disappoint. It started out in a sandwich on a beautiful bun with thick cuts of melty mozza, and ended up with me just scooping forkfuls straight out of the slow cooker. I don’t even want to tell you how much of it I’ve already eaten. Thank you, from one seriously satisfied woman.
This was my first slow cooker recipe ever – so good! I used the frozen peppers and onion bag from Trader Joe’s, which was about $3 and so worth it. The first batch I ate over rice, which was so so. I froze the rest, and with the second portion I ate with linguini, which was delicious! Thanks Beth!
This was absolutely delicious. I used skinless bone-in chicken and served it over rigatoni pasta. Mine only took 2 hours on high in my slow cooker. The chicken was sooooo tender. I did not shred mine, just left it whole. I had so much sauce leftover that I was able to serve it over some bow tie pasta the next day. Definitely going in my weekly recipe rotation. Thanks so much. Can’t wait to try more of your recipes.
OH I was also wondering if it could be bone in. I have bone in thighs right now. Do we think that’s why it took less time? Interested to hear thoughts.
This was just amazing, I’ll definitely be making again. I wanted to eat it faster than the crockpot would allow, so I did transfer to the cooktop to finish. I added two large cloves of garlic and about a half tsp of red pepper flakes. We ate over pasta and it was just delicious.
Super easy and good. I threw in a zucchini that needed using up and served it over pasta with parmesan cheese. Thanks Beth!
Another great recipe for my slow cooker, thanks!
This was a huge hit at my house. My chicken breasts were large, so I got 8 servings out of this meal, but it was somewhat less saucy than pictured. The polenta was also amazing. Now that I know how easy it is to make, it will become a regular at my house. Thank you, Beth!!
Just made this dish on Sunday. I served it on polenta as suggested. Other than spicing it up a bit, I followed the recipe and it turned out very well. Thanks for another great meal idea.
Another great recipe, Beth! It was so easy and delicious…definitely a keeper!!
I usually add some baking soda to my tomato sauce to neutralize some of the acid and prevent heartburn. If you were to do so, would you recommend doing it at the beginning or after its finished cooking?
Hmm, I’m really not sure. I’ve never done that so I’m not sure how it would affect the flavor.
Made this tonight, followed the recipe exactly, my first time shredding chicken, ha ha. Served it over lightly sauteed zucchini. Excellent cool weather dinner, thank you Beth! I would rate it all-star but something has happened to that function & I can’t.
Made this for dinner tonight and it was so delicious! I love your blog and always look forward to your newest post in my inbox.
I discovered today that if you use dried onion, reduce the sauce by half, and cut the chicken up a bit you can fit the rest of the recipe into a 1 qt slow cooker. We’ll see whether it bubbles over and makes a huge mess.
I made this yesterday, not without a couple snafus. I realized that I didn’t have a big enough crock pot, so I made 1/2 a recipe. No problem there, I sauteed the onion and peppers before putting them into the crock pot, as I like the texture better for the crock pot, and used less herbs. The power went off some time during the cooking process so I had no idea when it would be done, I used a chicken breast and think next time I will use thighs, because I think thighs shred better. I ate it with ciabatta roles to dip into the sauce. (oh yeah, and I went out and bought a larger slow cooker today LOL.)This came out really good! I will definitely make this again! I love your recipes! Thank you!
Looks delicious! Did you defrost your chicken before cooking?
Yes. I don’t suggest ever putting frozen meat into a slow cooker because it can cause food safety issues. :)
I made the Slow cooker Italian Chicken and Peppers. my daughter loves it so it will be one I will make again. I didn’t have basil so I subbed tarragon and added dried leeks. the marinara,instead I used red sauce that I had canned myself from our garden. I had 2 peppers in the refrigerator so all I had to buy was the chicken and 1 pepper. the onion also came from the garden .
This reminds me of a dish my mom made when I was growing up called Chicken Cacciatore.
Oh boy, I threw this together this morning. Going to boil up the pasta when I get home (I wish I loved polenta, but I just don’t). I can’t wait!!!
Oh yes. Just finished dinner. This was a winner! This morning, I forgot to mention that I had some roasted garlic on hand, but I did, and I tossed in a few cloves. I also threw in some double-cut red pepper flakes (it’s a Utica thing, and I LOVE it). When I got home, I wanted it a little saucier and I wanted to add some more texture, so I added some more marinara and some more frozen peppers & onions. Stirred in up, and it was amazing. Served over rigatoni and with parmesan cheese.
We had this over spaghetti squash this week-yummy, yummy, yummy.
I love the idea of serving this over polenta.
I just made this with all fresh ingredients, except for the herbs which were dried. I bought 100 pounds of chicken leg quarters on sale last week for $0.37 per pound. Most had been repackaged and frozen to use as dog food but I had two in the fridge that had to be cooked. I also had the last fresh tomatoes from the garden that were at the use them or lose them stage. Instead of jarred sauce I used 15 tomatoes, some wild oyster mushtooms and plenty of basil, oregano, garlic and black pepper. It was delicious but next time I’ll use tomato paste as a thickener. Because of the water content of the tomatoes, mushrooms and chicken it needed three additional hours without the lid to reduce the liquid.
I made this tonight on the stove top and it was AMAZING! I certainly wasn’t expecting it to be so good. I added spinach and some leftover matchstick carrots that I had. I served it over the warm polenta before it set up and it was just wonderful. I will be making this again and again. Next time I’m going to try your method of cutting and pan frying the polenta.
I never ever comment, but this chicken is so great that it drove me to. It’s so stupid easy that I wasn’t expecting to be too impressed by it, but it’s absolutely delicious. Totally a new staple, especially for weeknights, and my new favorite crockpot recipe.
I thought this would be good, (and I was super sold on how easy it looked) but I did not expect it to be as delicious as it was. I highly recommend the red bell pepper if budget allows, the amount of flavor it adds is downright surprising.
This is so lovely! I left it on low overnight and I woke up to not only a great smell, but a lovely meal that I am excited to share with my friends. Thank you so much for everything !!! Your recipes are the best.
“It’s every bit as easy, delicious, and versatile as those Slow Cooker Taco Chicken Bowls”
Which is why I made the Italian chicken for this week’s dinners and the taco chicken bowls for lunches. Both of them are great, thanks!
Looks sooo good! Quick question: Could you freeze this sauce? So that you can eat it for a couple of days and only have to cook the pasta for example.
Yes, this one should freeze pretty well. :)
I bet this would be extra delicious using your slow cooker marinara recipe too! Probably about three cups worth?
Yes, I think three cups would be just about right. :)
This looks so good! If you had some corn tortillas you could make a little taco, yum. I love our crockpot- we mostly use it to make stock out of leftover bones, but it saves us 10 dollars in broth every time we do it!
http://www.thecastejons.com
I’d like to make this with your slow cooker marinara, how many cups should I use?
Three cups should be about equivalent to the 24oz. jar. :)
Trader Joe’s carries bags of red, yellow, green trio of peppers in the frozen aisle that cost a dollar and change and often times much cheaper than buying fresh whole peppers. Also peppers are already chopped which is a handy time saver. I’ve just rinsed under warm water for a bit to bring back to life and off they go into many recipes. I love it!
As someone who shops at Trader Joe’s, thanks a lot for the tip!
I just bought at bag of them frozen at Kroger on sale! I was just wondering how they would do in this recipe…if they wouldnt get too mushy….it would totally save $$$!
This looks great! I’m so convinced that I read this while sitting at my desk this morning, and then on my lunch hour from work I ran to the store and bought all the ingredients :) As soon as you said it was similar to the shredded chicken taco bowls, I was in. I’ll be trying it this evening!
This looks delicious! Any idea whether it might also work without a slowcooker? Shocking, I know, but I don’t have one. Maybe I should take the plunge and get one, as there are tons of tasty looking recipes around…
Yep, if you put it all in a pot and let it simmer on low, it will produce a similar effect and probably take less time (even on low it’s hotter than a slow cooker). :)
You can also bake in a tightly covered dish in the oven. An oven temp of 300 equals high and 200 equals low. Any oven safe pan or casserole dish can be used.
I have a Lodge braiser that can be used on the stove or in the oven. When I use it on the stove I often use a heat diffuser (or flame tamer) to prevent a hot spot.
Anything that is cooked in a slow cooker can be done on the stove top or in the oven.
Great, thanks you two! I’ll definitely give it a try then.
And maybe put a slowcooker on the Christmas wishlist nonetheless. ;)
Recipes like this make me really wish I liked tomatoes and peppers. It looks really good, but I know I won’t be able to eat it.
Sounds good. I think I will also throw in some turkey sausage and make a second meal for later in the week!
OMG this is the perfect recipe at the perfect time. I purchased a bunch of peppers on sale last week and was kinda getting bored with my usual recipes for them (but still only halfway through the amount i bought lol) so this recipe is PERFECT to switch things up a bit! I can’t wait to try this!
I would plop some of this in a hotdog roll and shave some parmesan on the top and serve it to the royalty at my table because one bite of this and that’s how they’d feed. It looks wonderful.
Bless you; you always seem to know when I am wondering what new to do with the protein I bought! Doing this in the middle of the week. :D
me too!!! I’m always buying protein because I have low blood sugar. Or I’m sugar the value packs of meat and I’m like, Ok, now what?!? This looks so good Beth and my family will love. And I honestly can’t stomach another apple, squash or sweet potato recipe. This recipe is the bomb.
Hahaha, I hear ya on the apple, squash, and sweet potato (even though sweet potatoes are a year-round favorite of mine!).
I want to make this recipe but I don’t have a slow cooker. Can you make it on the stove?
You could simmer everything together in a pot over low heat, but it will cook much faster (even on low heat, it’s hotter than a slow cooker). When the chicken is tender and shreds easily, it’s done. :)
Mmmmmmmm!! The Italian chicken would taste absolutely delicious over some pasta and a sandwich!! I can’t wait to make this recipe!! :-)
This could be what’s for dinner after a day of skiing. I do love crock pot recipes that will serve a crowd. Thanks, Beth!
My mom used to make this all of the time with chicken thighs. She would only put one pepper in it for flavor then toss it out since it would get all mushy.
The sauce looks so rich and lovely. This would be great with some pasta.