Looking for a hearty, flavor-packed, and simple dinner to make during a busy week? This Crockpot Veggie and Pepper Jack Chicken recipe is just what you need! With tender chicken breast, a medley of colorful veggies, and the melty kick of pepper jack cheese, it’s a satisfying meal that practically cooks itself. Just toss everything in, set it, and come back to a ready-to-eat dinner bursting with taste!
Ingredients You’ll Need:
- 3 lbs chicken breast
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 10 oz bag of frozen green beans
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8 oz sliced mushrooms
- 4 tbsp butter
- 6-8 slices of pepper jack cheese
Instructions:
- Prepare the Chicken:
Start by placing your chicken breasts at the bottom of your crockpot. Sprinkle them generously with cumin, garlic powder, onion powder, salt, and pepper. - Layer the Veggies:
Top the seasoned chicken with a layer of frozen green beans, chopped red and green bell peppers, and sliced mushrooms. Add another dash of salt and pepper for extra flavor, then distribute the butter evenly over the vegetables. - Cook to Perfection:
Cover and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be tender and juicy. - Shred and Mix:
Once the chicken is fully cooked, use two forks to gently shred it within the crockpot. Give everything a good stir to combine the chicken, butter, and vegetables for maximum flavor. - The Cheesy Finale:
Lay slices of pepper jack cheese on top of the shredded chicken and veggies. Cover and let it cook for an additional 10 minutes or until the cheese is fully melted and gooey.
Serving Suggestions:
This Crockpot Veggie and Pepper Jack Chicken pairs perfectly with a side of rice, cauliflower rice, or even a fresh salad. The bold, cheesy flavors combined with tender chicken and crisp-tender veggies make for a comforting meal everyone will enjoy.
Tips and Variations:
- Spice It Up: For an extra kick, consider adding a dash of cayenne pepper or a few slices of jalapeño when you add the veggies.
- Mix Up the Cheese: If pepper jack isn’t your thing, feel free to substitute with Monterey Jack, cheddar, or mozzarella for a different flavor profile.
- Prep Ahead: You can chop the veggies and measure out your seasonings the night before to make this recipe even easier to assemble in the morning.
Enjoy this easy, mouthwatering Crockpot Veggie and Pepper Jack Chicken on a cozy evening or any day when you crave a no-fuss, nutritious meal!
Crockpot Veggie and Pepper Jack Chicken
Ingredients
- 3 lbs chicken breast
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 10 oz frozen green bean bag
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 8 oz sliced mushrooms
- 4 tbsp butter
- 6-8 slices of pepper jack cheese
Instructions
- Place the chicken in the bottom of your crockpot and season with cumin, garlic powder, onion powder, and salt and pepper.
- Top with your veggies. Add additonal salt and pepper and then lay your butter on top.
- Cook for 4-5 hours on low or 2-3 hours on high.
- Shred your chicken and gently mix all ingredients.
- Top with sliced pepper jack cheese and let it continue cooking about 10 minutes or until the cheese has melted.
Be sure to check out my other crockpot recipes!
