This slow cooker chicken is the kind of midsummer dinner that earns a regular place in the rotation: minimal prep, a short ingredient list, and dependable flavor from pantry staples and tender chicken breast strips. Using the crock to do the work keeps the kitchen cooler on hot July days, and the combination of chicken with a sweet-savory sauce and red peppers has the familiar comfort of classic American slow cooker cooking with just enough brightness to feel seasonal.
Serve this chicken over fluffy white rice, buttered egg noodles, or mashed potatoes to catch all of the sauce. It also works well with steamed green beans, simple corn on the cob, a crisp cucumber salad, or a loaf of warm bread. If you want a lighter plate, spoon it over cauliflower rice or alongside a big green salad with a tangy vinaigrette.
5-Ingredient Slow Cooker Mid-July Lazy Day Chicken
Servings: 4 to 6
Ingredients
1 1/2 pounds raw chicken breast strips
1 large red bell pepper, cut into chunks
1 cup barbecue sauce
1/2 cup apricot preserves
1 tablespoon Worcestershire sauce
Directions
1. Lightly coat the inside of your slow cooker with cooking spray if desired for easier cleanup. Add the raw chicken breast strips to the bottom of the cooker, then scatter the red bell pepper chunks over and around the chicken.
2. In a small bowl, stir together the barbecue sauce, apricot preserves, and Worcestershire sauce until smooth and well blended.
3. Pour the sauce mixture evenly over the chicken and peppers, making sure most of the chicken is coated. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 1/2 hours, until the chicken is cooked through and tender.
4. Once the chicken is done, gently stir to coat everything in the sauce. If you prefer a thicker sauce, leave the lid off for 10 to 15 minutes on high before serving.
5. Serve hot over rice, noodles, or potatoes, spooning plenty of sauce and peppers over each portion.
Variations & Tips
Make it tangier: Add 1 to 2 teaspoons of Dijon mustard or a splash of apple cider vinegar to the sauce for a brighter finish that balances the sweetness of the preserves.
Add gentle heat: Stir in a pinch of red pepper flakes or a spoonful of chili sauce if your family likes a little spice. This works especially well when serving the chicken over rice.
Use chicken wisely: Because chicken breast strips are lean and cook faster than larger cuts, check for doneness on the earlier end of the cooking range to keep the meat tender and juicy rather than overcooked.
Easy vegetable boost: You can add sliced onion or a handful of pineapple chunks if you do not mind going beyond five ingredients. Both pair nicely with the red pepper and the sweet-smoky sauce.
Leftover idea: Shred or chop the leftover chicken and tuck it into sandwich rolls, spoon it over baked potatoes, or use it in wraps the next day for an easy lunch.