Crockpot Green Pepper Chicken

Photo courtesy of crockpot365.blogspot.com

I made this chicken before starting this blog so I didn't take a picture, but this is what it looked like. We just ate it over rice, minus the tortillas, and it was really good. Very tender and moist.

Ingredients

3 chicken breast halves
2 large green bell peppers, seeded and chopped (I only used one)
1 (7-ounce) can whole or diced green chiles (mine were mild)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely (I used onion powder)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
1/2 cup sour cream (to add before serving)
corn tortillas, optional

Put the chicken into the bottom of the cooker, and add the bell peppers and the whole can of chiles. Add basil, onion, salt, and pepper. Stir a bit to combine. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.

Before serving, use tongs to remove the chicken, and set aside. Using an immersible blender, blend the peppers and sauce left at the bottom of the slow cooker. If you don't have an immersible blender, carefully pour the slow cooker contents into a traditional stand blender and pulse until fully combined. Pour back into the cooker.

Stir in sour cream until melted. If you don't have sour cream in the house, plain yogurt or cream cheese would work just fine---this is only to thicken the sauce a bit and to mellow out the peppers and chile flavor.

Slice chicken, and return to the cooker. Set to high for 20-30 minutes, or until your dinner is fully hot. Serve the meat in corn tortillas, or over rice.

*Tip: You can make extra and freeze the leftovers!