Slow Cooker Chicken Stuffed Peppers

Healthy. Hearty. Easy. Pretty. DEEELicious! Chicken Stuffed Peppers in the slow cooker have it all.

Healthy. Hearty. Easy. Pretty. DEEELicious! Chicken Stuffed Peppers in the slow cooker have it all.

The biggest blessing to ever come to the kitchen is the invention of the slow cooker (we really love this one, in particular). It’s perfect for busy days. Preparing a meal has never been easier. Case in point, Slow Cooker Chicken Stuffed Peppers.

These stuffed peppers look like you’ve spent all day in front of the oven when really, you literally prepped and threw it all into the slow cooker in less than ten minutes. Imagine that, a hearty meal that’s mostly hands-off.

Healthy. Hearty. Easy. Pretty. DEEELicious! Chicken Stuffed Peppers in the slow cooker have it all.

Take ground chicken, combine it with rice, corn, beans, salsa and spices, then stuff the mixture inside a bell pepper and slow cook it to perfection. It’s like a flavorful mini meal, full of protein, with melted cheese on top. The peppers are so tender. Your whole family will eat it right up. On the other hand, if you forgot to get dinner started in the morning you gotta try oven baked Classic Stuffed Peppers or, even faster, whip up these quick and easy Stuffed Peppers with Chicken and Cheese.

Slow Cooker Chicken Stuffed Peppers

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 2 hours 40 minutes

Total Time: 2 hours 50 minutes

Ingredients:

  • 6 large bell peppers, tops sliced off, stemmed and seeded
  • 1 lb. ground chicken
  • 1 and 1/2 cups cooked rice
  • 1 (15 oz.) can corn kernels
  • 1 (15 oz.) can black beans
  • 1 cup store-bought salsa
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • Salt & pepper to taste
  • Shredded cheese
  • Cilantro

Directions:

  1. In a large bowl, combine ground chicken, rice, corn, black beans, salsa, cumin, chili powder, salt and pepper. Mix well then divide the filling between the bell peppers.
  2. Place bell peppers in the slow cooker. Cover then cook on high for 2.5 hours, or until the peppers are tender and the chicken is cooked through. You can always use an instant read thermometer to make sure the center has cooked long enough. It needs to be at 165°F.

Jamie Silva

Jamie is the blogger behind A Sassy Spoon, where she inspires you to celebrate the good things in life - food and travel! She shares accessible recipes ranging from easy everyday dishes, party food, and Cuban-inspired meals, as well as entertaining ideas and fun travel guides. Whether on a road trip or in the kitchen, she’s always thinking of her next recipe, next party or next trip.