Crockpot Creamy Pesto Chicken Stuffed Peppers for Meal Prep

Name: Crockpot Creamy Pesto Chicken Stuffed Peppers
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 1/2 lb boneless skinless chicken thighs; 6 medium sweet bell peppers (red, yellow, or orange), tops cut off and seeded; 3/4 cup basil pesto, divided; 4 oz cream cheese, softened; 1 1/2 cups cooked white rice; 1/2 cup low-sodium chicken broth; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 cups shredded mozzarella cheese, divided; 2 tbsp fresh basil ribbons for garnish

These crockpot creamy pesto chicken stuffed peppers deliver rich Tuscan flavor with practically hands-off prep. Tender chicken thighs simmer directly in bright basil pesto and seasoned broth until juicy, then get shredded and combined with rice and melted mozzarella. Stuffed into vibrant bell peppers, this complete slow cooker meal is perfect for healthy weeknight dinners or portioning into weekday meal prep containers.

Crockpot Creamy Pesto Chicken Stuffed Peppers, an easy crockpot dinner recipe

Prep: 15 minCook: 4 hr 30 minTotal: 4 hr 45 minServes: 6

Ingredients

1 1/2 lb boneless skinless chicken thighs
6 medium sweet bell peppers (red, yellow, or orange), tops cut off and seeded
3/4 cup basil pesto, divided
4 oz cream cheese, softened
1 1/2 cups cooked white rice
1/2 cup low-sodium chicken broth
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded mozzarella cheese, divided
2 tbsp fresh basil ribbons for garnish

Instructions

Place chicken thighs, chicken broth, 1/2 cup basil pesto, garlic powder, onion powder, salt, and black pepper into the bottom of the slow cooker.
Cover and cook on LOW for 3 1/2 to 4 hours (or HIGH for 2 to 2 1/2 hours) until chicken reaches an internal temperature of 165 F.
Remove chicken to a board and shred finely using two forks. Return shredded chicken to the crockpot sauce.
Stir in softened cream cheese, remaining 1/4 cup pesto, cooked rice, and 1/2 cup of shredded mozzarella until creamy and well combined.
Spoon the chicken pesto mixture evenly into the 6 hollowed bell peppers. Arrange stuffed peppers upright in the slow cooker insert.
Top peppers evenly with remaining 1 cup mozzarella cheese. Cover and cook on HIGH for 30 to 45 minutes until peppers are tender-crisp and cheese is completely melted.
Garnish with freshly sliced basil before serving or transferring into meal prep containers.

Tips

For meal prep, let stuffed peppers cool completely before sealing in airtight containers; store refrigerated for up to 4 days.
Choose wide, flat-bottomed bell peppers so they stand upright easily inside the slow cooker base.
You can swap white rice for cooked quinoa or farro for added grain variety.