Crockpot Roasted Garlic Herb Chicken Stuffed Peppers for Easy Dinners

Busy holiday weeks call for comforting dinners that require minimal effort. These crockpot roasted garlic herb chicken thigh stuffed peppers combine tender, slow-cooked shredded chicken, savory herbs, and rice inside vibrant bell peppers. Cooking them low and slow in the slow cooker lets all the savory garlic and parmesan flavors meld together effortlessly, so you can come home to a warm, satisfying family meal without touching a stove.

Ingredients

• 2 lb boneless skinless chicken thighs
• 6 large bell peppers, tops cut off and seeded
• 1 1/2 cups cooked white rice
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup chicken broth
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Place the boneless skinless chicken thighs in the bottom of the crockpot along with the minced garlic, chicken broth, dried oregano, dried basil, salt, and black pepper.
2. Cover and cook on LOW for 5 hours or on HIGH for 2 1/2 hours, until the chicken reaches 165 F and easily shreds with a fork.
3. Remove the cooked chicken from the crockpot and shred it using two forks.
4. In a large mixing bowl, combine the shredded chicken, cooked white rice, half of the mozzarella cheese, half of the parmesan cheese, and the chopped fresh parsley.
5. Stand the hollowed bell peppers upright inside the crockpot. Spoon the chicken and rice mixture tightly into each pepper.
6. Cover the crockpot and cook on HIGH for 45 minutes, or until the bell peppers are tender.
7. Sprinkle the remaining mozzarella and parmesan cheese over the top of each stuffed pepper, cover for 5 minutes until melted, and serve warm.

Tips

• Stand the bell peppers closely together inside the crockpot insert so they stay upright while cooking.
• Use leftover cooked brown rice or quinoa in place of white rice for added fiber and texture.
• Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.