This Slow Cooker Italian Red Pepper Chicken recipe is simple, packed with flavor, and versatile. Serve it over whole grain pasta or brown rice, in a sandwich with a little melted cheese, layered on a pizza, or even scrambled into your morning eggs. Top it with my #1 happiness food AVOCADO to round it out with a delicious healthy fat and a mood booster!
I have been making this slow cooker dish on the regular to have for quick and easy weeknight dinners, but lately I have been kicking up the recipe a bit with the red pepper as I have been craving all things spicy. Red chili flakes or cayenne pepper rev's your metabolism and gets warms things up as it gets chillier outside. Red peppers are delicious with their sweet flavor, and they balance out the red pepper flakes and black pepper.
Make this a healthier harvest meal by adding in any and all veggies that might be hanging out in your fridge!
- 2 lbs. boneless skinless chicken breast, chopped
- 20 oz. canned diced fire roasted tomatoes
- 3 red peppers, sliced
- 1 sweet onion, sliced
- 2 garlic cloves, minced
- 2 tbsp. balsamic vinegar
- 1 tbsp. Italian seasoning
- 1 tsp. red pepper flakes (or more, optional)
- 1 tsp. black pepper (more to taste)
- 1 tsp. salt
Optional: during the last hour of cooking add diced zucchini, carrots, celery, potatoes or any of your favorite veggies!
Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through and tender. Serve on top of brown rice, quinoa, or whole grain pasta and don't forget your veggies!!