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Crockpot Rosemary Chicken with Bell Peppers

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Crockpot Rosemary Chicken with Bell Peppers

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Course: Main Course
Cuisine: American
Keyword: Crockpot Rosemary Chicken with Bell Peppers
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 4
Calories: 276kcal


  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 pound chicken breast
  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 clove garlic
  • 2 medium bell pepper, green
  • 1 medium bell pepper, red
  • 1 tablespoon rosemary, fresh
  • 2 ounce Parmesan cheese
  • 2 medium zucchini


  • Sprinkle salt and pepper over both sides of chicken.  Using your fingertips, gently press the seasonings so they adhere to the chicken.
  • In a large nonstick skillet, heat the oil over medium high heat, swirling to coat the bottom.  Cook the chicken for 3-5 minutes on each side, or until browned.  Transfer the chicken to a large plate.  Set aside.
  • Chops onions and mince garlic.  Place onions and garlic in the bottom of the slow cooker.
  • Slice peppers into strips and stir into slow cooker.
  • Arrange chicken on the onion mixture.  Don’t stir.  Sprinkle with rosemary and Parmesan cheese.  Cook on low for 3-5 hours or on high for 1 1/2 to 2 1/2 hours or until chicken is no longer pink in the center.
  • Cut zucchini into rounds, add to the slow cooker the last hour of cooking.
  • Serve the chicken topped with the veggie mixture.  Spoon the cooking liquid onto the chicken.
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Calories: 276kcal | Carbohydrates: 12g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 614mg | Fiber: 3g | Sugar: 7g

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