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Slow Cooker Chicken with Peppers

A comforting and easy slow-cooked meal featuring tender chicken thighs and vibrant peppers, ideal for busy weeknight dinners or weekend gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 kg chicken thigh fillets, boneless and skin removed Thigh fillets work wonderfully, but can be substituted with chicken breast.
  • 2 tbsp sunflower or olive oil
  • 2 onions thinly sliced
  • 2 cloves garlic, crushed
  • 2-3 tsp hot smoked paprika Adjust according to taste.
  • 1 tbsp plain flour For thickening the sauce.
  • 2 400g tins chopped tomatoes
  • 3 tbsp tomato puree
  • 50 ml chicken stock Made with 1 chicken stock cube.
  • 1 tsp dried mixed herbs
  • 1 each large red, yellow, and green pepper, cut into chunks Seeds removed.
  • to taste salt and freshly ground black pepper
  • to serve soured cream, half-fat crème fraîche, or full-fat Greek-style yogurt
  • for serving chopped fresh flat-leaf parsley Optional.

Method
 

Preparation
  1. Heat the oil in a large nonstick frying pan and fry the onions over medium-high heat for about 5 minutes, or until softened and lightly coloured, stirring regularly.
  2. Stir in the garlic and paprika, cooking for a few seconds more while stirring.
  3. Transfer the onion mixture to the pot of a slow cooker, sprinkle over the flour, and toss to coat.
  4. Add the tomatoes, tomato puree, stock, and mixed herbs. Season well with salt and pepper, then stir to combine.
  5. Add the chicken thighs to the pot, ensuring there’s space between each fillet. Do not stir at this point.
  6. Scatter the pepper chunks on top without stirring again.
Cooking
  1. Cover and cook on High for 4-5 hours or Low for 6-8 hours, until the chicken is tender.
Serving
  1. Serve the dish topped with soured cream, crème fraîche, or Greek-style yogurt, and sprinkle with parsley if desired.

Notes

If you have leftovers, store them in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat thoroughly until steaming.