Meal-Prep Sweet Pepper Chicken Recipe Goes From Freezer to Slow Cooker (6 Ingredients, High Protein) High Protein Recipes Slow Cooker Meal Prep Recipes Dinner Chicken Recipes Gluten-free Mediterranean Diet Recipes Low Sugar Recipes

Meal prepping is such a great way to get lunches and dinners into the freezer or fridge for those busy weekdays when time is short. This easy sweet bell pepper chicken recipe is one you'll want to make over and over again. The meal-prep, high-protein chicken dinner is delicious served over noodles or rice. After meal prepping, just pop the ingredients into your slow cooker and get ready for a warm, aromatic and comforting meal!

To make this make-ahead slow-cooker recipe, you will need just a few simple ingredients. Here is your gluten-free shopping list: sweet bell peppers, onion, olive oil, garlic powder, crushed red pepper flakes and boneless/skinless chicken thighs.

These boneless chicken thighs with peppers and onions are not only tasty, but nutritious, too! Check out the health benefits of bell peppers, the health benefits of onion and the health benefits of chicken. Consider making two or three batches to freeze and maximize your prep time.

Serve these juicy chicken thighs over rice or some savory egg noodles with your favorite side dishes for a delicious high-protein dinner.

Cuisine: American / Mediterranean
Prep Time: 15 minutes
Cook Time: 4 to 6 hours
Total Time: 4 hours and 15 minutes to 6 hours and 15 minutes
Servings: 12 (4 servings per bag)

Ingredients

• 2 sweet bell peppers, chopped or sliced
• 1 onion, chopped
• 1/4 cup olive oil
• 1/2 teaspoon garlic powder (or to taste)
• 1/2 - 1 teaspoon crushed red pepper flakes (or to taste)
• 5 pounds boneless/skinless chicken thighs

Here's how to make it: 

1. Put all the ingredients into large freezer bags. Adjust amounts in each bag to fit your family size. I got three bags. (You could use chicken breasts, but chicken thighs are juicier. You can use orange, yellow or red bell peppers, or a combination. Don't like spice? You can omit the crushed red pepper flakes.)
2. Remove as much air as possible, seal and place in the freezer for up to 3 months.
3. When ready to cook, defrost in the refrigerator overnight. Put the ingredients into a slow cooker. Season with salt and black pepper, to taste.
4. Cook on low for 4 to 6 hours or on high for 3 to 4 hours. Chicken is done when it reaches 165 degrees F internal temperature on a food thermometer.
5. Serve over rice or noodles and enjoy!

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