Slow Cooker Chicken Stuffed Pepper Stew Tips, FAQ & printable recipe

Tips for success

To add a bit of brightness to the finished stew, consider stirring in a squeeze of fresh lemon juice or a handful of fresh basil right before serving. The acidity of the lemon cuts through the richness of the tomato sauce, while the fresh herbs provide a pop of color and a fresh, aromatic finish that elevates the overall flavor profile of this simple, one-pot dish.

If you prefer a bit of heat, you can add a pinch of crushed red pepper flakes along with the Italian seasoning. This subtle addition adds a layer of complexity to the stew without overpowering the natural sweetness of the bell peppers.

Adjust the amount based on your preference for heat, starting with a small pinch and adding more only after tasting the sauce once the cooking process is complete.

Variations

• Spicy Pepper Stew: Add a diced jalapeño or a teaspoon of red pepper flakes to the slow cooker to introduce a spicy kick that complements the sweetness of the red peppers perfectly.
• Mediterranean Style: Incorporate kalamata olives and a handful of crumbled feta cheese during the final ten minutes of cooking to give the stew a distinct Mediterranean flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

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-low heat or in the microwave until the internal temperature reaches 165°F (74°C). Stir occasionally to ensure even heating.

Allow any leftovers to cool completely, but do not leave them at room temperature for longer than two hours. Once cooled, transfer the stew into airtight containers.

Proper storage ensures the chicken remains safe to eat and prevents the vegetables from becoming overly soft or losing their structural integrity. Keep the containers in the coldest part of your refrigerator to maintain freshness for up to three days.

This dish is an excellent candidate for making ahead. The flavors often improve after sitting in the refrigerator overnight, as the herbs and sauce continue to infuse the chicken and peppers.

You can prepare the entire dish, let it cool, and store it for up to three days. Simply reheat it gently on the stovetop or in the microwave when you are ready to serve, adding a splash of water if the sauce has thickened too much.

Serving ideas

Serve this stew hot in shallow bowls to showcase the vibrant colors of the peppers and the rich tomato sauce. It pairs beautifully with a side of fluffy white rice, which helps to soak up the excess sauce, or a piece of toasted garlic bread. For a lighter option, you can serve it over a bed of steamed quinoa or even alongside a simple green salad with a light vinaigrette.

If you want to add a touch of creaminess, a small dollop of sour cream or a sprinkle of freshly grated parmesan cheese can be added right before serving.

These toppings add a decadent finish that complements the savory nature of the stew. Ensure the stew is piping hot when you ladle it into the bowls to maintain the best mouthfeel and flavor experience for your guests or family members.

Frequently asked questions

Recipe card

Slow Cooker Chicken Stuffed Pepper Stew

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

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 2 cups diced red and green bell peppers
• 1 tbsp Italian seasoning
• 24 oz marinara sauce

Instructions

1. Place the bite-size pieces of raw chicken thighs into the bottom of the slow cooker bowl. Ensure they are evenly distributed to allow for uniform cooking during the long simmering process.
2. Scatter the diced red and green bell peppers over the chicken layer. Sprinkle the Italian seasoning evenly across the peppers, then pour the marinara sauce over the entire mixture to coat everything thoroughly.
3. Cover the slow cooker and cook on high for 4 hours or low for 6 to 8 hours. Once the chicken reaches an internal temperature of 165°F (74°C), turn off the heat and let the stew rest for 5 minutes before serving in warm bowls.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

18 g

Fat

14 g

Fiber

3.5 g

Sugar

9 g

Sodium

650 mg

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