Crockpot Cream Cheese Chicken Stuffed Peppers Step-by-step instructions

Before you start

Before you start, make sure the cheddar cream cheese is softened to room temperature so it’s easier to spoon over the chicken. Cut the chicken breast into bite-size pieces, about 1-inch cubes, and set aside.

Wash the bell peppers and pat them dry. You’ll also want a 6-quart slow cooker and a small bowl for the seasonings. No need to preheat the slow cooker; it will heat up as it cooks.

Instructions

Prep and Fill

1. 1Prepare the Peppers and Chicken
   Cut the bell peppers in half through the stem, then remove the seeds and membranes. Arrange the pepper halves cut side up in the slow cooker insert. Cut the chicken breast into bite-size pieces and tuck them into each pepper half, filling them generously.
   Look for The pepper halves are snug in the slow cooker, filled with chicken pieces.
   Tip Choose peppers that are similar in size so they cook evenly.
2. 2Season the Chicken
   In a small bowl, mix the paprika and garlic powder. Sprinkle the seasoning evenly over the chicken pieces in the peppers, using your fingers to coat the chicken well.
   Look for The chicken is lightly coated with the red-tinted seasoning.
   Tip If you like more spice, add a pinch of cayenne or black pepper.
3. 3Add the Cream Cheese
   Spoon the cheddar cream cheese over the chicken in each pepper half, dividing it evenly. It does not need to be perfectly smooth; it will melt as it cooks.
   Look for Each pepper has a dollop of cream cheese on top.
   Tip Soften the cream cheese beforehand so it spreads more easily.

At the end of this phase, you have six pepper halves filled with chicken, seasoned with paprika and garlic, and topped with a spoonful of cheddar cream cheese. The peppers are arranged cut side up in the slow cooker, ready to cook. The cream cheese is still in solid dollops, but that’s fine—it will melt during cooking.

Slow Cook

4. 4Slow Cook
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is cooked through and the peppers are tender.
   Look for The kitchen fills with a savory, cheesy aroma.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
5. 5Check the Chicken
   Insert an instant-read thermometer into the thickest piece of chicken. It should read at least 165°F (74°C). If not, continue cooking for another 30 minutes and check again.
   Look for The thermometer registers 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the peppers are tender but the chicken needs more time, cook a little longer.

After several hours, the slow cooker is filled with a rich, savory aroma. The peppers have softened and are beginning to collapse slightly.

The cream cheese has melted into a creamy, golden sauce that pools around the chicken. The chicken is cooked through and tender. When you insert a thermometer, it reads at least 165°F (74°C).

Serve

6. 6Rest and Serve
   Turn off the slow cooker and let the peppers rest for 5 minutes. Use a spatula to carefully transfer each pepper half to a serving plate. Spoon any extra creamy sauce from the bottom of the slow cooker over the top.
   Look for The peppers are glossy with a creamy, golden sauce.
   Tip Serve with a side of rice or crusty bread to soak up the sauce.

The peppers are transferred to a serving plate, glossy with the creamy sauce. The chicken pieces are moist and fork-tender, and the sauce is thick and creamy with a distinct cheddar flavor. Each pepper half holds its shape but yields easily to a fork. The dish is ready to serve immediately, with extra sauce spooned on top.

Common mistakes

One common mistake is using a slow cooker that is too large for the amount of food, which can cause the dish to cook faster and dry out. Stick to a 6-quart slow cooker and place the peppers snugly in the bottom.

Another mistake is lifting the lid too often to check on the food, which releases heat and extends cooking time. Also, avoid using frozen chicken, as it will release too much water and dilute the sauce. Finally, don’t skip the rest time—letting the dish sit for a few minutes helps the sauce thicken.

How to tell it’s done

The dish is done when the chicken registers at least 165°F (74°C) on an instant-read thermometer inserted into the thickest piece. The peppers should be fork-tender but not mushy—they should hold their shape when lifted.

The cream cheese will have melted into a thick, creamy sauce that coats the chicken. If the peppers are still crisp, continue cooking for 15-30 minutes. The total cook time can vary depending on the size of the pepper halves and the slow cooker model.

• Poultry: 165°F (74°C) in the thickest part