Easy Slow Cooker Chicken Pepperonata Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the dish, consider sautéing the onions in a separate pan with a small amount of olive oil until they are translucent before adding them to the slow cooker. This extra step adds a layer of caramelized sweetness to the base.

However, if time is limited, the slow cooking process will still yield delicious results, as the onions will eventually soften and release their sugars during the four-hour braise.

If you prefer a more concentrated sauce, you can scoop out the chicken once it is done and continue cooking the sauce on the high setting for an additional twenty minutes with the lid off.

This helps to reduce the liquid content and intensifies the flavor of the tomatoes and peppers. Just be sure to return the chicken to the pot to warm through before serving to keep the meat moist and at the ideal temperature.

Variations

• Spicy Pepperonata: Add one teaspoon of crushed red pepper flakes or a finely diced jalapeño to the vegetable layer before adding the tomatoes. This provides a gentle heat that cuts through the sweetness of the peppers and complements the acidity of the tomato sauce perfectly.
• Mediterranean Style: Incorporate half a cup of pitted Kalamata olives and two tablespoons of capers into the slow cooker along with the tomatoes. These additions introduce a briny, salty depth that elevates the dish, giving it a distinct Mediterranean flair without requiring extra preparation time.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food is refrigerated within 2 hours of cooking.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until the internal temperature reaches 165°F (74°C), adding a splash of water if needed.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the chicken and sauce are cooled to room temperature within two hours of cooking before placing them in the fridge. When reheating, it is best to do so gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has become too thick during the cooling process.

This dish is excellent for meal preparation as the flavors often improve after sitting for a day. You can assemble the raw ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.

In the morning, simply place the insert into the base and start the cooking process. This allows you to have a hot, freshly cooked meal ready exactly when you return home, with minimal effort.

Serving ideas

Serve this chicken pepperonata over a bed of fluffy white rice, creamy polenta, or crusty Italian bread to soak up the flavorful tomato sauce. A simple side of steamed broccoli or a fresh green salad with a light vinaigrette makes for a complete meal. The bright colors of the peppers and the rich red sauce make for an attractive presentation that looks great on any dining table.

For a more substantial meal, consider serving the chicken alongside roasted potatoes or a side of pasta tossed with a little olive oil and fresh herbs.

The versatility of the sauce allows it to pair well with various starches, making it a reliable staple for family dinners. Ensure the chicken is served warm, and consider garnishing with a sprinkle of fresh parsley or basil if you have some available for a pop of color.

Frequently asked questions

Recipe card

Easy Slow Cooker Chicken Pepperonata

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces boneless skinless chicken breasts
• 3 cups sliced bell peppers
• 1 large onion, sliced
• 1 tbsp Italian seasoning
• 2 tsp minced garlic
• 28 oz crushed tomatoes

Instructions

1. Place the raw boneless skinless chicken breasts at the bottom of the slow cooker. Add the sliced bell peppers and onion on top of the chicken in an even layer.
2. Sprinkle the Italian seasoning and minced garlic over the vegetables. Pour the crushed tomatoes over the entire mixture until the contents are well coated.
3. Cover the slow cooker and cook on low for 4 hours. Ensure the chicken reaches an internal temperature of at least 165°F (74°C) before removing it. Let the chicken rest for 5 minutes before serving.

Estimated nutrition per serving

Calories

280

Protein

35 g

Carbohydrates

18 g

Fat

6.5 g

Fiber

4 g

Sugar

9 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.