Finally Friday: Pepper Chicken

For today’s Finally Friday recipe I’m going to give my take off of this one.  I found it a few years ago and make it at least one Sunday a month.  It’s a family favorite and very easy.  You can substitute many of the ingredients for whatever you might have on hand so don’t be nervous.  I made this just 2 days ago…sorry, no picture.

Pepper Chicken

2 chicken breasts (it all shreds up so whatever you have on hand is fine)
2-3 large bell peppers, seeded and chopped (I have used every color and they’re all delicious)
1 (7-ounce) can whole or diced green chiles (can be left out…won’t notice)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water

Serve over quinoa or rice.

Throw it all in the crockpot.  Sometimes the chicken is frozen, sometimes not.  If it’s frozen let it cook on high for 3-4 hours then on low for another hour or just low the whole time for about 6 hours.  If it’s thawed then the total is about 4 hours. I stir every so often and when it all breaks apart then it’s done.  Then I throw in an ounce or 2 of cream cheese, let it melt, and stir around.  (The original recipe calls for sour cream but I think it covers up too much of the flavor.)  Cook up some quinoa and serve.

Make it soon, and enjoy!

  • Ruth Reid

    I’m so glad whenever you post about food, specifically recipes.  I can always use more healthy recipes, especially since the people I cook for can be pretty picky.  Thanks!

    Also, I’d love to hear what you guys have to say about finding time to exercise, especially since you have kids.  What do you do with your kids when you’re working out?  Does your gym have a daycare kind of thing so you can take your kids with you when you go?