Slow Cooker Chicken and Vegetables: Crockpot Chicken Recipes

Source video by Mr. B Cooks on YouTube. This recipe was adapted with strict source-fidelity rules.

This straightforward slow cooker recipe layers sliced peppers and onion under seasoned chicken breasts, then tops everything with broccoli, garlic, dried herbs and crushed tomatoes. Cooked low and slow, the chicken shreds easily and soaks up the tomato and vegetable juices. Serve it spooned over pasta or rice with a sprinkle of grated Parmesan. It is a flexible one-pot recipe that takes well to swapping in other vegetables you have on hand.

Ingredients

• 2 wholegreen bell peppers, sliced
• 2 wholered bell peppers, sliced
• 1 wholeyellow onion, sliced
• 900 gchicken breasts, raw
• 1 tbspground black pepper
• 1 tbspkosher salt
• 1 tbspdried oregano
• 1 tbspdried basil
• 2 tbspfresh garlic, minced
• 1 headbroccoli, cut into florets
• 800 gcrushed tomatoes
• 225 gtomato sauce

• rotini pasta or rice, cooked (add late)
• grated Parmesan (add late)

Method

1. Spread some of the sliced green peppers, red peppers and yellow onion over the base of the slow cooker so the chicken sits on a bed of vegetables.

   ~3 min

2. Season the chicken breasts on both sides with the black pepper and kosher salt, then lay them on top of the vegetables.

   ~5 min

3. Sprinkle the dried oregano and dried basil evenly over the chicken, then scatter over the minced garlic.

   ~1 min

4. Top with the remaining green peppers, red peppers, onion and the broccoli florets.

   ~2 min

5. Pour over the crushed tomatoes and tomato sauce to keep everything moist.

   ~1 min

6. Cover and cook on Low for 8 hours or High for 4 hours.

   ~240 min

7. Lift out the chicken and shred or chunk it with two forks, then return it to the sauce and stir through.

   ~5 min

8. Serve over cooked pasta or rice and finish with a little grated Parmesan.

   ~2 min

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