Crockpot Red Pepper Chicken Recipe

  • Author: Kelly McNelis
  • Yield: 3 servings per pound of meat 1x


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.


  • 12 pound boneless skinless chicken breasts, fat trimmed
  • 12 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.