Slow Cooker High-Protein Chicken & Veggies
Slow cooker high-protein chicken and veggies made with peppers, zucchini, tomatoes, and simple seasonings for an easy dinner.
Servings: 5
Ingredients
- 5 boneless skinless chicken thighs or chicken breasts
- 1 yellow onion diced
- 3 bell peppers any color, diced
- 2 zucchini sliced
- 1 tablespoon minced garlic
- 1 14 oz can diced tomatoes with juices
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Place the chicken thighs or breasts in the bottom of the slow cooker.
- Add the diced onion, bell peppers, zucchini, and minced garlic on top of the chicken.
- Pour in the diced tomatoes with their juices.
- Sprinkle the salt, black pepper, oregano, thyme, and paprika evenly over everything.
- Stir gently to distribute the vegetables and seasonings around the chicken.
- Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is fully cooked and tender.
- If desired, shred the chicken with two forks and stir it back into the vegetables before serving.
Video
Notes
- Chicken thighs stay more tender after reheating.
- This works well served over rice, quinoa, or cauliflower rice.
- Add fresh herbs or lemon juice just before serving if desired.
- The vegetables soften more after freezing, but the flavor holds well.
Nutrition
Calories: 606kcal | Carbohydrates: 13g | Protein: 100g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 1058mg | Potassium: 2192mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2698IU | Vitamin C: 115mg | Calcium: 92mg | Iron: 6mg
