Crockpot Red Pepper Chicken Recipes

RED PEPPER CHICKEN

Red Pepper Chicken image

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
1 large onion, chopped
Pepper to taste
Hot cooked rice

Steps:

Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.

Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges

CROCKPOT RED PEPPER CHICKEN

Crockpot Red Pepper Chicken image

The combination of chicken, red pepper, and garlic is intoxicating. It smells as good as it tastes!

Provided by xaashley

Categories Chicken Breast

Time 6h10m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast
1 medium red bell peppers, sliced or 1 1/2 cups red bell peppers
1/4 cup extra virgin olive oil
4 large garlic cloves, minced
1 small onions, diced or 1 cup onion
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

Combine all ingredients in crockpot and cook for 3-6 hours, or until chicken is cooked through and tender.
To freeze - Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. To cook, thaw and add to crockpot. Cook on "low" setting for 3-6 hours, or until chicken is cooked through and tender.

Nutrition Facts : Calories 362.2, Fat 22.1, SaturatedFat 3.4, Cholesterol 96.8, Sodium 373.3, Carbohydrate 6.6, Fiber 1.5, Sugar 2.8, Protein 33.1

PRESSURE-COOKER RED PEPPER CHICKEN

Pressure-Cooker Red Pepper Chicken image

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth-and it would also make a great filling for tacos or burritos. -Piper Spiwak, Vienna, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (15 ounces) no-salt-added black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
1 large onion, chopped
1/2 cup water
Pepper to taste
Hot cooked rice

Steps:

Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

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