Recently, I have been trying to find very simple meals and meals that I can easily make in the crockpot. I came across a roasted red pepper chicken that is originally a skillet meal, but I thought that I could make it in the crockpot just as easily. It turns out that I was right. This is one of those delicious meals that are just so simple.

I love the flavor of red peppers to begin with, especially when they are roasted. I like to keep a couple of jars on hand to add to my tomato soup, so it was easy to just grab a jar out of the pantry for this recipe too. I always choose red peppers that are canned in water, so I don’t get all the extra oil.

Roasted Red Pepper Chicken

When you make this in a skillet, everything is chopped and ready to go by the time the chicken is cooked. Then you just have to simmer the sauce. If you like your sauce with a little more kick, just add a little more crushed red pepper.
Roasted Red Pepper Chicken

The first time I made this, I added plenty. The next time I was a little less generous and it was much better. It had just a hint of spice, but was creamy and delicious. One of my favorite parts about this meal is that I can use leftover chicken and just make the sauce in a skillet, or I can toss everything in the crockpot and turn it on at lunch.
Roasted Red Pepper Chicken

At supper, we’ve got a delicious meal that’s ready to go. I like to serve it with whole grain pasta, but it would be perfect with some spiral sliced zucchini noodles to add more veggies and color to your meal, or my favorite Miracle Noodles. The sauce is rich and creamy, but with the fat free cream cheese, it’s really not too many points. This one is definitely a keeper in our house.

Roasted Red Pepper Chicken

Roasted Red Pepper Chicken Recipe

Calories288 kcal
Carbohydrates6.2 g
Fat12 g
Protein28.5 g
4.28 from 18 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes


Servings: 4 servings
  • 1 lbs chicken breasts
  • 1 Tbsp light butter
  • ¼ cup onion - (chopped)
  • 2 cloves garlic - (minced)
  • 15 oz jar roasted red peppers - (canned in water, drained and chopped)
  • 1 ¼ cup chicken broth
  • 4 oz fat free cream cheese
  • ½ tsp crushed red pepper - (or to taste)
  • ¼ cup basil leaves - (chopped)


  • Melt the butter in a large skillet over medium heat.
  • Sear the chicken for 5 minutes (on each side) in the skillet, then remove and keep warm.
  • Add the garlic and onions to the skillet and saute for 2-3 minutes.
  • Add the peppers and saute for an additional 2 minutes.
  • Add the broth, cream cheese and crushed red peppers.
  • Simmer for 10-15 minutes, or until the cream cheese is melted and the sauce is thickened.
  • Stir in the basil.
  • Cook for 2 more minutes.
  • Season to taste with salt and pepper.
  • Slice the chicken and serve topped with the red pepper sauce.


*Alternative Method: Combine all ingredients except basil in a slow cooker. Cook on low for 4-6 hours. Stir in the basil for about 20 minutes before serving. Serve hot.
The entire recipe makes 4 servings
The serving size is about 3 oz chicken with 3 oz red pepper sauce


Calories: 288 kcal (14%)Carbohydrates: 6.2 g (2%)Protein: 28.5 g (57%)Fat: 12 g (18%)Saturated Fat: 6 g (38%)Cholesterol: 96 mg (32%)Sodium: 570 mg (25%)Potassium: 656 mg (19%)Fiber: 1.5 g (6%)Sugar: 3.7 g (4%)Calcium: 30 mg (3%)Iron: 1.3 mg (7%)
CourseMain Course Recipes
CuisineAmerican Recipes
Main IngredientChicken Recipes
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!

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  1. I made this in the crockpot and the sauce did not thicken up, more like a broth vs sauce. A little disappointed, wishing I had now cooked on the stove top vs crockpot.

  2. This was fantastic! The chicken breasts I had were pretty thick, so I had to cook it longer, but I think that was a good idea! The butter browned a little bit, and that somehow imparted an almost bacon-y flavor to the whole thing! We ate it over zoodles, and it was just perfect. I was skeptical that the fat-free cream cheese could make it taste creamy, but it was fantastic! Thanks!

    • Wendy Reply

      So glad you like it!! It’s a really simple dish, but has such tremendous flavor!

  3. Neal Carpenter Reply

    I’m confused. You say to sear the chicken for 5 minutes. You never mention cooking it further. Also, the photographs don’t match the recipe. I’m so confused.

    • Wendy Reply

      Yes, the chicken is seared for 5 min on each side. That is enough to cook it through, unless the chicken is very thick. When you remove it from the pan and keep warm, it does continue to cook the chicken through.

      Which photographs didn’t seem to match the recipe? Those were the photos I took of the recipe after I cooked it, and one photo showing the prepped peppers, onions, and garlic. If there’s anything that’s confusing, let me know, and I’ll try my best to help!

  4. Rose ascensio Reply

    I too have trouble printing your recipes I want to try and keep. I have tried 3 times and only succeeded once so no it’s not printer friendly:(

  5. Lisa Goodhart Reply

    I love your recipes and print them for my recipe file, but the print friendly version doesn’t always work and when it does, the recipe prints with 3 sheets of paper. Today I wanted to print the Roasted Red Pepper Chicken. In the end, I copied the info and pasted it into a Word doc and then fought with the table you have at the top. I wasn’t sure if you even realized it would print 3 pages but the recipe isn’t even that long. Thanks!

4.28 from 18 votes (18 ratings without comment)

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