By Wendy Zitzman
Recently, I have been trying to find very simple meals and meals that I can easily make in the crockpot. I came across a roasted red pepper chicken that is originally a skillet meal, but I thought that I could make it in the crockpot just as easily. It turns out that I was right. This is one of those delicious meals that are just so simple.
I love the flavor of red peppers to begin with, especially when they are roasted. I like to keep a couple of jars on hand to add to my tomato soup, so it was easy to just grab a jar out of the pantry for this recipe too. I always choose red peppers that are canned in water, so I don’t get all the extra oil.
When you make this in a skillet, everything is chopped and ready to go by the time the chicken is cooked. Then you just have to simmer the sauce. If you like your sauce with a little more kick, just add a little more crushed red pepper.
The first time I made this, I added plenty. The next time I was a little less generous and it was much better. It had just a hint of spice, but was creamy and delicious. One of my favorite parts about this meal is that I can use leftover chicken and just make the sauce in a skillet, or I can toss everything in the crockpot and turn it on at lunch.
At supper, we’ve got a delicious meal that’s ready to go. I like to serve it with whole grain pasta, but it would be perfect with some spiral sliced zucchini noodles to add more veggies and color to your meal, or my favorite Miracle Noodles. The sauce is rich and creamy, but with the fat free cream cheese, it’s really not too many points. This one is definitely a keeper in our house.
This meal is ready to go in less than 30 minutes. It's perfect with your favorite whole grain pasta, or serve it up with a twist and use spiral sliced zucchini noodles!
4.28 from 18 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 4 servings
Calories 288 kcal
Ingredients
- 1 lbs chicken breasts
- 1 Tbsp light butter
- ¼ cup onion - (chopped)
- 2 cloves garlic - (minced)
- 15 oz jar roasted red peppers - (canned in water, drained and chopped)
- 1 ¼ cup chicken broth
- 4 oz fat free cream cheese
- ½ tsp crushed red pepper - (or to taste)
- ¼ cup basil leaves - (chopped)
Instructions
Melt the butter in a large skillet over medium heat.
Sear the chicken for 5 minutes (on each side) in the skillet, then remove and keep warm.
Add the garlic and onions to the skillet and saute for 2-3 minutes.
Add the peppers and saute for an additional 2 minutes.
Add the broth, cream cheese and crushed red peppers.
Simmer for 10-15 minutes, or until the cream cheese is melted and the sauce is thickened.
Stir in the basil.
Cook for 2 more minutes.
Season to taste with salt and pepper.
Slice the chicken and serve topped with the red pepper sauce.
Notes
*Alternative Method: Combine all ingredients except basil in a slow cooker. Cook on low for 4-6 hours. Stir in the basil for about 20 minutes before serving. Serve hot.
The entire recipe makes 4 servings
The serving size is about 3 oz chicken with 3 oz red pepper sauce
Nutrition
Calories: 288 kcal (14%)Carbohydrates: 6.2 g (2%)Protein: 28.5 g (57%)Fat: 12 g (18%)Saturated Fat: 6 g (38%)Cholesterol: 96 mg (32%)Sodium: 570 mg (25%)Potassium: 656 mg (19%)Fiber: 1.5 g (6%)Sugar: 3.7 g (4%)Calcium: 30 mg (3%)Iron: 1.3 mg (7%)
Course: Main Course Recipes
Cuisine: American Recipes
Main Ingredient: Chicken Recipes
Tried this recipe?Let me know how it was!
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AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
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7 Comments
Sue Casey5 years ago
I made this in the crockpot and the sauce did not thicken up, more like a broth vs sauce. A little disappointed, wishing I had now cooked on the stove top vs crockpot.
Amy Myer6 years ago
This was fantastic! The chicken breasts I had were pretty thick, so I had to cook it longer, but I think that was a good idea! The butter browned a little bit, and that somehow imparted an almost bacon-y flavor to the whole thing! We ate it over zoodles, and it was just perfect. I was skeptical that the fat-free cream cheese could make it taste creamy, but it was fantastic! Thanks!
WendyPost Author6 years ago
So glad you like it!! It’s a really simple dish, but has such tremendous flavor!
Neal Carpenter6 years ago
I’m confused. You say to sear the chicken for 5 minutes. You never mention cooking it further. Also, the photographs don’t match the recipe. I’m so confused.
WendyPost Author6 years ago
Yes, the chicken is seared for 5 min on each side. That is enough to cook it through, unless the chicken is very thick. When you remove it from the pan and keep warm, it does continue to cook the chicken through.
Which photographs didn’t seem to match the recipe? Those were the photos I took of the recipe after I cooked it, and one photo showing the prepped peppers, onions, and garlic. If there’s anything that’s confusing, let me know, and I’ll try my best to help!
Rose ascensio7 years ago
I too have trouble printing your recipes I want to try and keep. I have tried 3 times and only succeeded once so no it’s not printer friendly:(
Lisa Goodhart7 years ago
I love your recipes and print them for my recipe file, but the print friendly version doesn’t always work and when it does, the recipe prints with 3 sheets of paper. Today I wanted to print the Roasted Red Pepper Chicken. In the end, I copied the info and pasted it into a Word doc and then fought with the table you have at the top. I wasn’t sure if you even realized it would print 3 pages but the recipe isn’t even that long. Thanks!
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