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Crockpot Red Pepper Chicken Recipe

Here’s a recipe for crockpot red pepper chicken that your whole family is sure to love.  It’s simple, healthy, and absolutely delicious.  (Because who wants to eat healthy food that doesn’t taste good?!?)

Crockpot Red Pepper Chicken RecipeI’m really into healthy crockpot recipes.  My Complete Freezer Cooking Bundle is full of healthy recipes and I’m working on another cookbook full of “clean eating” crockpot recipes.  I’m limiting myself to meats, fruits and vegetables, spices, and healthier processed foods like canned tomatoes and beans.

It’s a challenge, but I love coming up with new recipes.  My crockpot beef roast and carrot recipe is one of our favorite recipes ever and it’s super simple and healthy.  Proof that real food can be absolutely delicious.

It’s going to take me a while to perfect enough recipes for a new cookbook, so I’m sharing this recipe for crockpot red pepper chicken today.  The combination of chicken, red pepper, and garlic is intoxicating.  It smells as good as it tastes!

Crockpot Red Pepper Chicken Recipe

Simply combine all of the ingredients in your crockpot and let it do all of the work for you.  It only takes five minutes to prep and the chicken and red peppers end up perfectly tender.  Just be careful not to overcook because chicken can dry out easily.

You can also combine the ingredients raw and freeze for up to three months.  I frozen two batches of this red pepper chicken during my last chicken crockpot freezer session and when we ate the first bag I was so glad we did.  It was delicious!

Crockpot Red Pepper Chicken Recipe



Crockpot Red Pepper Chicken Recipe

  • Author: Kelly McNelis
  • Yield: 3 servings per pound of meat


Cook fresh or freeze and cook later. Serve with brown rice and broccoli or a salad.  You can also shred the chicken and serve on tortillas with cheddar cheese.


  • 1-2 pound boneless skinless chicken breasts, fat trimmed
  • 1-2 medium-sized red bell pepper, sliced
  • 1 small yellow onion, sliced or diced
  • 4 large garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


  • Combine all ingredients in crockpot and cook for 3-6 hours, or until chicken is cooked through and tender.

To Freeze and Cook Later

  • 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 3-4 hours in a 6-quart crockpot or 6-8 hours in a 4-quart crockpot.


  • Samantha says:

    This turned out super try for me. Any ideas on a sauce for this? Perhaps Italian seasoning?

      • Kevin says:

        Yep. People do not understand crock pots. The crock pot is really a braising machine for dishes like this. Before you just toss the ingredients in a crock pot, you need to develop them by sauteing them. After sauteing the veggies, brown the chicken, then toss it into the crock pot. Dont waste that brown stuff in the pan either. That is full of flavor. De=glaze with chicken broth or white wine and then dump that into the crock pot too. This also makes it really easy to clean the pan.

    • Kelly says:

      Oh no! I think cooking time is the issue. It only needs three hours in my 6 quart crockpot. Chicken is very tricky to make in the crockpot because it has a short cooking time and dries out easily. I’m so sorry it didn’t work for you!

    • renee says:

      pop that puppy in a tortilla with avocado and sour cream problem solved

    • Jennifer Maguregui says:

      I never thaw my food in order to throw it in the crock pot. Because of this, a nice juice is made as well. I haven’t made this recipe but other chicken recipes with the item frozen and I usually cook two-three hours on low and one-two hours on high. If I am leaving and won’t be home all day 6-8 hours on low will do it. 🙂 Hope this helps.

  • Cynthia says:

    Do you think skinless boneless chicken thighs would work in this recipe?

  • Christina says:

    I think adding a little salsa to cook it might help and keep it from being terribly unhealthy.

    • LInda Ray says:

      Every time I see this comment* I wonder what makes it unhealthy in any book?
      * “I think adding a little salsa to cook it might help and keep it from being terribly unhealthy.”
      Not trying to stir up trouble, just wondering what the thinking is.

  • Johanna says:

    The cooking time is the same from raw and frozen?? Or am I reading it wrong? I want to make it this week but also freeze some.

    • Kelly says:

      If you thaw the frozen meal ahead of time, it will be the same. If it’s still somewhat frozen, add an extra hour. Hope this helps!

  • Carlos says:

    Dear Kelly,

    I most repeat my kids (6 and 8 year old) words: ‘delish’! I added garlic mashed potatoes as a side dish. It’s now one of our family meals. 🙂

    Thank you for sharing!


  • Kristin says:

    Hi Kelly,
    I wanted to try this sometime this week and wanted to see if you have any suggestions for cooking time if I was using a 4 quart crock pot. The time variance of 3-6 hours you give is pretty large and I just want to make sure I know how to time it so I don’t start it too early or too late! Thanks so much!

    • Kelly says:

      I have a 4-quart Hamilton Beach Slow Cooker and use it mostly for cooking chicken because it cooks much slower than my 7-quart one and helps the chicken to stay juicy instead of drying out. I would cook it for 8 hours, but your machine may be different than mine. Have you used it to cook chicken before? My advice would be to follow your gut and use your slow cooker like you normally do instead of following my instructions exactly.

  • Kristin says:

    P.s. are you only adding olive oil for your liquid? In the first picture it just looks like way more liquid than just a 1/4 cup of oil. Thanks!

  • Kelly says:

    I cooked chicken from frozen and it took 5 hours to falling apart, shedded chicken. This turned out very spicy! Yummy, but spicier than I expected. I shredded the chicken, added marinara and parmesan to cut the spice and served over rigatoni for my kids. There was enough olive oil that I just tossed it with spinach and made a delicious salad for the hubby and me. It’s a keeper, but I’ll reduce the red pepper by half next time. Also, I think I will slice my peppers thicker next time. I did thin slices which reduced to nothingness while cooking. Fine for hiding veggies for little ones; kind of disappointing presentation, though.

  • K. Bryan says:

    what setting? High, medium, or low?

  • Sue says:

    Could you cook these chicken dishes in the oven covered?

  • Sara says:

    Made this tonight and it was SOOO delicious! Thank you! It is hard to find healthy crockpot recipes (i.e. not swimming in thick/rich/cheesy sauces), it has really held me back from pursuing routine crock-pot cooking. Making this one and two other chicken recipes from your site for the freezer. Thank you, thank you, thank you! You have made me believe I can enjoy recipes out of the slow cooker!

  • Amanda says:

    Any idea what the calorie content per serving would work out to be on this? Very delicious by the way, although turned out a bit spicy for my stepdaughter. Next time I make I’ll only do half the amount of crushed red pepper.

    • Kelly says:

      Thanks for the feedback, Amanda. If you make the recipe with two pounds of chicken breasts, and assume 6 servings, it would have 340 calories per serving. (That assumes that all of the oil is consumed, so if there’s still a bit at the bottom of the crock, the actual amount will be less than that.)

  • peggy harris says:

    Is it safe to cook frozen chicken in a crock pot?

  • Jill says:

    I did not know to thaw chicken before cooking in crockpot. I grew up with it cooked frozen and I have also just put it in frozen for my adult life.

  • Erin says:

    You said in one of the comments to not cook chicken in the crockpot unless it is thawed, because it isn’t safe? I throw frozen chicken in my crockpot all the time. That is one of the great benefits of using a crockpot–throw basically anything in and forget about it! I also cook frozen chicken in the oven as well, just cover with foil. I prefer cooking chicken from frozen because I buy frozen chicken in large bags and can just pick out a couple pieces at a time to cook, no juicy gross containers to work with. With two tiny kids cooking anything that doesn’t involve the microwave is extremely challenging. HOWEVER, I just looked it up for the first time on the USDA website and yes it recommends to thaw all meat before putting in the slow cooker because it can take hours to reach temps to kill all bacteria. That said, I leave a meal in my crockpot most days of the week and I’m talking about all day, like at least 7-8 hours. I wonder if that is safe? I don’t see how I can possibly change my cooking method to cook from thawed meat only. This is very disturbing! But I am glad I read this!

  • Stephanie says:

    I see where you say it typically takes yours 3 hours. I was wanting to double the recipe. Do you think 6 hours would be long enough on low? I just want to ensure the chicken is done but not dry.

  • Brittany says:

    Hi! I’m new to slow cooking and was just wondering if I have a 4quart slow cooker, do I still cook this for 3 to 6 hours? It seems so short compared to other recipes…thanks!
    I once did a chicken dish for 8 hours and the chicken breast ended up perfect…

    • Kelly says:

      If the chicken was perfect after 8 hours I’d do the same thing again. You know your slow cooker better than anyone else so trust your gut.

  • Effie says:

    I accidentally put in one cup vegetable broth (I had it out for another recipe). What should I do??

    • Kelly says:

      I think it will be fine. You’ll have extra liquid. Just use a slotted spoon while serving to get some of the peppers and onions.

  • Amber says:

    I was wondering, I’m on a specific diet that only allows certain fats… would it be possible (and would it affect cooking times etc) to switch the EVOO to coconut oil or butter? I’m thinking the butter will probably burn as it has a much lower boiling point… any suggestions? Thanks, love some of your ideas and can’t wait to put them into action!

    • Kelly says:

      I think coconut oil and butter will work just fine. I’ve used them in other recipes without a problem. You could always use a slow cooker liner if you’re really worried about burning.

  • Maria says:

    No fluid at all? Seems … dry. I want to put it in directly from the freezer. No thawing. Cooking time of 6 hrs is of no use when you leave home at 7.45 am and return around 7 pm. But that’s when you _really_ need a slow cooker 🙂

    • Kelly says:

      The USDA Food Safety and Inspection Service recommends cooking thawed meat only. I highly recommend a slow cooker with a timer. Best thing ever.

    • LInda Ray says:

      Maria this is a great dish to cook in the slow cooker when you’re home, whatever days off are, then freeze ready to just reheat.

  • Jess says:

    This looks like an awesome recipe. Would the cooking time change if I doubled the recipe?

  • Melissa says:

    I’d like to prepare this as a freezer meal while I’m pregnant to stock our freezer once the baby comes. How long do you think it’s okay to keep this in the freezer? If I prep 6 weeks in advance of my due date, do you think this will be okay hanging out in the freezer for the first month or two of baby’s life while my husband and I are walking around like zombies? 🙂

  • Cinthia says:

    This one didn’t work out for my family. I’m yet to find CP dishes we love. I only cooked for 3 hrs on my 7Q but the meat was super dry and we thought the red pepper (which we love) overpowered every thing else, we didn’t have much liquid in the pot at the end. We did end up eating in the tortilla with sour cream and cheese. Thank you for sharing.

  • Laura B. says:

    I just had a baby recently so trying crockpot recipes so we have left overs while I’m on maternity leave. This was amazing…….we did it for 4 hours and there was plenty of liquid from the vegetables cooking, next time I’ll try and make garlic mashed potatoes with it and pour the juice on the potatoes. Very flavorful and will definitely make this again.

  • Paula says:

    What’s your reasoning for adding EVOO to the recipe?

  • evelyn says:

    my family loved this recipe, thank you! Wanted to share that we were low on chicken (I used thighs, my favorite), so I raided the fridge to make the dish yield enough to feed everyone — I found a package of raw whole sugar snap peas, and some chopped fresh pineapple. I added those ingredients to the crock pot about an hour before serving, and it turned out beautifully. The snap peas still had a crisp bite to them (I loved the contrasting texture they added since everything else was cooked soft), and the sweetness of the pineapple added an interesting dimension to the other flavors. Everyone played so nicely together 🙂 Served the whole thing over brown rice and the fam ate it all up! (I should add that I tasted the dish before adding my extra ingredients and I loved it. I will definitely make this again — with enough chicken next time!)

  • Sereena says:

    I used boneless, skinless thighs and it turned out beautifully moist and delicious! I’ll definitely be making this recipe again. 🙂

  • Anna says:

    Based on the first picture in this post, it looks like there some sour cream/yogurt/cream cheese. I didn’t see that in the ingredients (or what listed ingredient it could be). Just trying to figure it out. Is that from a similar but a different recipe?

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  • Alisha says:

    How would I cook this on the stove top? I am making some for tonight while I prep the frozen meal..

    • Alisha, I have never made this recipe on the stovetop, but I would probably brown the onions, garlic & pepper in a skillet then add the chicken & spices. You may need to add liquid as you go (chicken broth or water?). Let me know how it turns out.

  • Lisa says:

    This was my first recipe of yours I have tried and I was skeptical it seemed so simple…but to my surprise it was delish! Wow what great flavor the red pepper gave it! I served it up with some polenta and YUM! Next is your taco soup I’m cooking it up tomorrow. Thank you for all your hard work on these recipes I just love reading it all!!

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  • Deb Kisly says:

    I threw in a can of diced tomatoes and it was great.

  • Deb Kisly says:

    Do you have any nutritional information for this?

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  • Nicole Soltis says:

    Can you cook this in a skillet instead?

    • Kelly McNelis says:

      I don’t see why not. It would be more like chicken fajitas. I’d probably slice the chicken before cooking it.

  • Lisa says:

    This chicken was delicious! I added a little more red pepper seasoning to give a little extra kick it wasn’t to spicy though. I added 2 more chicken breasts for my family of 5 with three teens. There wasn’t enough peppers in the mix to have enough with the amount of chicken will add more next time. With a little extra liquid (water or chicken broth) in the beginning there is plenty of juice at the end. I reheated the next night, shredded the chicken, add some frozen veggies and fresh spinach it was just as delicious over rice!!

  • Patricia says:

    Cooking your recipe, I’ll let you know how it turns out

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