Creamy Crockpot Chicken and Peppers
There’s no better use for the slow cooker than a comfort meal made with just five (mostly) pantry ingredients. Creamy Crockpot Chicken and Peppers is perfect served on angel hair pasta and you can enjoy the aroma while it cooks all afternoon!
This basis for this recipe was found in a cookbook by one of my favorite authors. Kristen Ashley includes it as “Steph’s Chicken” and it looked and sounded soooo good, I couldn’t wait to try it.
We made a couple of changes from the original, but only because the Cream of Celery soup is a non-starter around here. I don’t find celery all that off-putting, but Bert and the boys really, really don’t like it. So we subbed in Cream of Chicken.
I considered Cheddar Cheese Soup
But for some reason, that doesn’t seem to work well in the crockpot – it tastes really fake. The original recipe uses canned chilis. We’ve got that recipe below too. It’s delish. But it makes so much sauce, I thought it just screamed for pasta. And Roasted Red Peppers go better with pasta and parmesan cheese.
Chicken and Peppers was born!
It’s an awesome use of your Crock Pot (affiliate links follow – see disclaimer page for details.), but you can absolutely prep it on the stove top – just combine the sauce ingredients and add the chicken. Simmer until the chicken is cooked through and reads at least 160 degrees F on an instant read thermometer.
Chop the Roasted Red Peppers into bite sized pieces. One caveat: if your people don’t like to eat peppers, leave the chunks a little bigger so they can pick them out as necessary. The sauce will still taste fabulous.
Combine the soup and the peppers. I inadvertently got a low fat can of condensed soup as well as a regular can. Surprisingly, the low fat soup was super loose. The combo worked fine, but I would use two cans of regular soup in the future.
Prep the chicken, and layer it in your crock-pot with the soup mixture.
Finish up with the soup, add a tablespoon of butter and pepper well. Then let ‘er rip. Six hours on low, 3 to 4 hours on high. I like the chicken in a single piece, but the longer you cook it the easier it is to shred. Careful though: the Chicken and Peppers can get a little dry if overcooked.
Serve over pasta and sprinkle with Parmesan cheese. Some Italian bread is a good add too!
How about a completely different dish with almost the same ingredients?
Sub in 3 cans of undrained chiles (from the Mexican food aisle) for the chopped Roasted Red Peppers.
Mix well, and layer on the chicken as before. When you’re ready to serve, sprinkle with Monterey jack or cheddar cheese and some green onions.
Serve over rice and add a dollop of sour cream. This chicken would be delish inside a taco too!
Creamy Crockpot Chicken and Peppers
Ingredients
- 2-3 pounds Boneless, Skinless Chicken Breasts
- 2 cans Condensed Cream of Chicken Soup
- 1 jar Roasted Red Peppers, drained and chopped into bite size pieces (12 ounce size)
- 1 tbsp Butter
- 2 tbsp Corn Starch
- Cooking Spray
Instructions
- Spray inside of crock pot with cooking spray. In small bowl, mix soup and roasted red pepper.
- Place chicken in crock pot and layer with soup mixture, finishing with soup mixture. Dot butter on top of chicken and add ground black pepper as desired.
- Cook on high 3-4 hours or low for 6 hours, until chicken is cooked through and the internal temperature reads at least 160 degrees F on an instant read thermometer.
- If sauce is thinner than desired, mix corn starch with one tablespoon of cold water and add to crock pot. Allow to continue cooking for 20 – 30 minutes.
- Serve immediately on pasta. Sprinkle with Parmesan cheese.
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