Asian Sweet Chili Sauce gives the Pepper Chicken a really nice sweet and spicy flavor but can be replaced with BBQ sauce.
Course Dinner, Main Dish
Cuisine Mexican
Keyword Chicken, Multi Cooker, Peppers, Slow Cooker
Prep Time 5 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours5 minutesminutes
Servings 4servings
Calories 249kcal
Ingredients
Place in Slow Cooker right away
3chicken breastsboneless, skinless
1cupchicken stock
1tspmustard seeds
1tspgarlic powderor 1 clove garlic crushed
Sautee 30 minutes before Chicken is done cooking
1medium onionpeeled and diced
2bell pepperscut in thin strips
1-2tbspolive oil
Add at the end
salt and pepperto taste
1/4cupGarlic Sweet Sauce or Teriyaki Sauce
Instructions
Place the chicken breasts on the bottom of the Slow Cooker. Pour the chicken stock on top. Add mustard seeds and garlic powder. Set the timer to 6 hours and the temperature to “high”. Turn the breasts over about 2 times throughout the cooking, doing it for the first time 3 hours into the cooking process.
About 20 minutes before the chicken is ready, sauté the onions in a skillet with 1 to 2 tablespoons of oil, until slightly golden.
Add strips of bell pepper and sautee some more until the pepper has taken on some color and became tender.
Once the chicken is ready, shred it with two forks. Do not remove the leftover liquid, it will help to keep chicken moist.
Add sautéed onion & pepper & the sauce of your choice (Garlic Sweet Sauce/Teriyaki Sauce). Season with freshly ground black pepper, sriracha & salt to taste.