This doesn’t look terribly appetizing, especially when I photograph it in a green bowl, but I promise it is as delicious as it is ugly. I made very few changes to the original recipe, mostly it called to slice the chicken, but I just cook it long enough that it can be shredded. I’m not a huge fan of chicken, but I love it shredded. I also added the sauteed peppers and onions, because I tend to throw extra veggies in everything. Usually we just eat this over rice with cheese. Sometimes we eat it with tortilla chips, because I also love tortilla chips.
Adapted from A Year of Slow Cooking
Green Pepper Chicken
3 chicken breast halves
4 large green bell peppers or 2 green and 2 other colored peppers
1 (7-ounce) can whole or diced green chiles or 2-3 fresh or dried chilies, chopped.
1/2 teaspoon basil
2 large yellow onions
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
Put the 2 bell peppers, 1 onion chopped in large pieces and the all the chiles in the crockpot. Put chicken on top. Add basil, salt, and pepper. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.
Remove the chicken, and put in the fridge to cool. Blend the peppers and sauce left at the bottom of the slow cooker. I have an immersion blender now, so I use that, but I used to do it in batches in my blender. I also cleaned the crockpot out before I put the sauce back in there, since chunky bits would get left behind this way.
Pull chicken apart, and return to the cooker. Slice and saute the remaining peppers and onion and throw them in for extra veggie content. Stir and cook on low for another 30 minutes or so until warmed. Or, for over an hour on the “keep warm” setting.