Smoky Sweet Corn Crockpot Chicken Stuffed Peppers

Name: Crockpot Smoky Sweet Corn Chicken Stuffed Peppers
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 4 large bell peppers, tops sliced off and seeds removed; 1 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch cubes; 1 cup sweet corn kernels (canned or frozen); 1 cup canned black beans, rinsed and drained; 1/2 cup mild diced green chilies; 1/2 cup fire-roasted diced tomatoes; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup low-sodium chicken broth; 1 cup sharp butter-yellow cheddar cheese, shredded; 2 tbsp fresh cilantro, chopped for garnish

These Crockpot Smoky Sweet Corn Chicken Stuffed Peppers bring big, bold comfort with minimal effort. Tender chicken thighs cook right inside sweet bell peppers alongside corn, black beans, and warm spices, absorbing maximum flavor as they simmer hands-off. It is an easy slow cooker dinner that keeps weeknight prep stress-free and feeds the whole family with zero hassle.

Crockpot Smoky Sweet Corn Chicken Stuffed Peppers, an easy crockpot dinner recipe

Prep: 20 minCook: 5 hrTotal: 5 hr 20 minServes: 4

Ingredients

4 large bell peppers, tops sliced off and seeds removed
1 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch cubes
1 cup sweet corn kernels (canned or frozen)
1 cup canned black beans, rinsed and drained
1/2 cup mild diced green chilies
1/2 cup fire-roasted diced tomatoes
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup low-sodium chicken broth
1 cup sharp butter-yellow cheddar cheese, shredded
2 tbsp fresh cilantro, chopped for garnish

Instructions

Trim the bottoms of the bell peppers slightly if needed so they stand upright in the crockpot insert.
In a medium mixing bowl, combine the diced chicken thighs, sweet corn, black beans, green chilies, diced tomatoes, smoked paprika, cumin, garlic powder, salt, and black pepper.
Spoon the chicken and corn mixture evenly into each hollowed bell pepper, pressing down gently to fill them completely.
Place the stuffed peppers upright into the bottom of the crockpot. Pour the chicken broth into the bottom of the slow cooker around the base of the peppers.
Cover and cook on LOW for 5 to 6 hours (or HIGH for 2 1/2 to 3 hours) until the peppers are tender and the chicken reaches an internal temperature of 165 F on a meat thermometer.
Sprinkle the shredded cheddar cheese evenly over the tops of the stuffed peppers. Cover for an additional 10 to 15 minutes until the cheese is completely melted and bubbly.
Garnish with chopped fresh cilantro and serve warm with pan juices spooned over top.

Tips

Choose thick, blocky bell peppers with wide bases so they stand upright easily in your slow cooker.
To store leftovers, place cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
For an extra creamy filling, stir 2 ounces of softened cream cheese into the chicken mixture before stuffing the peppers.