Gluten Free Chicken Peppers and Mushrooms


 Chicken Peppers and Mushrooms

2 to 3 Boneless skinless Chicken Breasts (use 3 if they are small)

2 Large Cloves of Garlic ( minced)

1 Large Onion (sliced)

1 Red and 1 Green Bell Pepper (seeded and sliced into strips)

1 – 14.5oz. Can 100% Chicken Broth ( I used Swanson’s)

1 – 6 oz. jar of Sliced Mushrooms ( I use Green Giant, the only additive they have is citric acid)

1 Teaspoon Salt

1/4 Teaspoon additive free Paprika

Optional – 1 Cup additive free Mozzarella or Parmesan Cheese ( shredded)

Wash and cut up chicken into 1- 2 inch chunks. Then add chicken, garlic, onion and peppers to crockpot. Pour broth and mushrooms (with the liquid) over chicken and vegetables. Season with salt and set crock pot on high for 4 hours or on low to cook for 6- 8 hours. If you choose to use the cheese, then the last 5- 10 minutes of cooking time add the cheese and let it melt over chicken and vegetables, and serve with rice or quinoa. I like a little fresh sliced avocado on the side!

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