Slow Cooker Chicken Pepper Steak Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into strips about 1-inch wide. Slice the bell peppers into strips and the onion into half-moons. Measure out the soy sauce and chicken broth. If using fresh garlic instead of powder, mince it now. Have your slow cooker ready and plugged in.

Instructions

Layer and Pour

1. 1Layer the chicken and vegetables
   Place the chicken breast strips in the bottom of the slow cooker in a single layer. Scatter the green and red bell pepper strips and onion slices over the chicken. Sprinkle the garlic powder evenly over the top.
   Look for The chicken covers the bottom, with peppers and onions piled on top.
   Tip No need to stir; the layers will meld as they cook.
2. 2Pour the broth mixture
   In a small bowl, stir together the soy sauce and chicken broth. Pour the mixture evenly over the chicken and vegetables.
   Look for The liquid pools around the chicken but doesn't cover it completely.
   Tip Use low-sodium soy sauce if you prefer less salt.

At the end of this phase, the chicken strips cover the bottom of the slow cooker, topped with the colorful pepper and onion strips.

The garlic powder is sprinkled evenly, and the soy-broth mixture has been poured over, creating a shallow pool of liquid around the ingredients. The raw chicken is still pink and the vegetables are crisp.

Slow Cook

3. 3Cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and tender.
   Look for The chicken is opaque and easily shreds with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check at 4 hours; cooking times vary with the size of the slow cooker.

After 4 to 5 hours on low, the kitchen smells savory and slightly sweet. The chicken is white and tender, the peppers have softened but still hold their shape, and the onions are translucent.

The liquid has reduced slightly and thickened into a light gravy. The chicken should register 165°F (74°C) on an instant-read thermometer.

Serve

4. 4Serve the chicken and peppers
   Stir the mixture gently to coat everything with the cooking liquid. Serve the chicken and vegetables with the gravy spooned over the top.
   Look for The gravy is thick and coats the chicken and peppers.
   Tip The sauce thickens as it stands; add a splash of hot water if it becomes too thick.

The finished dish is glossy and fragrant. The gravy clings to the chicken and peppers, and the vegetables are soft but not mushy. The chicken is juicy and pulls apart easily. Serve immediately, spooning extra gravy over the top. The dish is ready to be enjoyed over rice or with your favorite side.

Common mistakes

One common mistake is overcooking the chicken, which can make it dry. Stick to the lower end of the cooking time range and check early. Another mistake is using too much liquid, which results in a thin, watery sauce.

The chicken and vegetables release their own juices, so resist the urge to add more broth. Finally, don’t stir the mixture during cooking—this can break up the chicken and make it mushy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C). To check, insert an instant-read thermometer into the thickest piece of chicken. The meat should be opaque and easily pull apart with a fork.

The peppers should be tender but not mushy, and the onions should be soft and translucent. The gravy will be slightly thickened and fragrant with soy and garlic.

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