An old church friend taught me this 4-ingredient method to slow cook dinner all afternoon while working. The juices perfectly flavor the meat and it disappears fast from the table.

This slow cooker 4-ingredient chicken and peppers is the kind of dinner that makes a busy workday feel a little easier. A friend from church shared this simple method with me years ago, and it stuck because it uses just a handful of ingredients, takes only minutes to put together, and lets the slow cooker do the heavy lifting while the chicken turns tender and the peppers melt into the savory juices.

Serve this chicken and peppers over white rice, buttered egg noodles, or mashed potatoes to catch all that flavorful broth. It also works well with a side of roasted green beans, a simple salad, or warm bread if you want an easy meal that still feels complete and comforting.

Slow Cooker 4-Ingredient Chicken and Peppers

Servings: 4 to 6

Slow cooker chicken and peppers plated on a white ceramic plate

Ingredients

2 pounds boneless, skinless chicken thighs
2 bell peppers, sliced, 1 green and 1 red
1 packet dry Italian dressing seasoning mix
1 cup low-sodium chicken broth

Chicken thighs, sliced bell peppers, seasoning packet, and chicken broth

Directions

1. Place the chicken thighs in the bottom of the slow cooker in an even layer.

Chicken thighs arranged in a slow cooker

2. Scatter the sliced bell peppers over the chicken.

Bell peppers layered over chicken in the slow cooker

3. Sprinkle the Italian dressing seasoning evenly over the top, then pour in the chicken broth around the sides.

Seasoned chicken and peppers with broth in the slow cooker

4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender and cooked through.

Finished chicken and peppers in the slow cooker

5. Gently stir the peppers into the juices, spoon the broth over the chicken, and serve hot.

Plated slow cooker chicken and peppers with sides

Variations & Tips

Use chicken breasts: If you prefer white meat, you can swap in boneless, skinless chicken breasts. Just check for doneness a little earlier so they stay juicy and do not overcook.

Add onions: Sliced onions fit right in with the peppers and make the broth even sweeter and richer. If you have room for one extra ingredient, this is the first add-in I would reach for.

Make it meal-prep friendly: This recipe reheats well for lunches. Store the chicken, peppers, and juices in airtight containers, then serve over freshly made rice or noodles during the week.

Thicken the juices: If you want more of a sauce than a broth, remove the cooked chicken and peppers, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot liquid in the slow cooker for a few minutes until slightly thickened.