Cooler temperatures or not, I’m always in need of new slow cooker recipes. This one’s from newleafwellness.biz.
1 to 2 pounds boneless skinless chicken breasts, fat trimmed 1-2 medium-sized sweetl pepper, sliced 1 small yellow onion, sliced or diced 4 large garlic cloves, minced 1/4 cup extra virgin olive oil 1 teaspoon crushed red pepper flakes 1/2 teaspoon black pepper 1/4 teaspoon salt
Combine all ingredients in crockpot and cook for 3-6 hours, or until chicken is cooked through and tender.
Serve with brown rice and broccoli or a salad. You can also shred the chicken and serve on a tortilla with cheddar cheese.
To Freeze and Cook Later:
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. To cook, thaw and add to crockpot. Cook on “low” setting for 3-4 hours in a 6-quart crockpot or 6-8 hours in a 4-quart crockpot.