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Summer Chicken and Peppers

Poultry, Vegetables

  • 4

Submitted by Serena Dickerson


  • 2 large cloves garlic, minced
  • 1 tsp salt, optional
  • 4 boneless, skinless, chicken breast halves
  • 2 C diced tomatoes, or 2 medium tomatoes, diced
  • 2 bell peppers, cored, seeded and diced (a mix of red and green, preferably)
  • 1⁄2 jalapeno pepper, minced, or to taste 1 1⁄2 C cooked black beans, drained, about 2 (16-oz) cans
  • 1 C tomato juice
  • 1 tsp dried oregano, or several branches fresh
  • 1 tsp dried basil or 2 Tbsp chopped, fresh


Sprinkle garlic and salt (if using) over chicken breast, and place the chicken in a slow cooker. Add remaining ingredients. Cook 6 hours on low. Serves 4. Serve chicken with rice or noodles.

Summer Chicken simmers in a flavorful, thin broth. Serve it in bowls, if you like, and provide spoons so you can get every drop. Any sort of chicken can be used in Summer Chicken—boneless thighs, bone-in pieces, and whole, cut-up chicken are all great choices.  

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