Chicken and peppers and onions, oh my!

Recipe made by: Miranda Kalish, Robbie Shorr

As mentioned a few posts agoMiranda and I decided to make a Shabbat dinner in my apartment. However, without a hotplate at our disposal, we were left wondering how to make sure the main course stayed hot. Then we remembered that I had a criminally-underused slow cooker which would be perfect for the job. Even more conveniently then a hotplate, the slow cooker has a dual function, both cooking and keeping warm! As such, it was the perfect tool to use, allowing for quick preparation, supervisionless cooking, and hot chicken on the last Friday night of the semester.


  • Boneless, skinless chicken breasts
  • Bell peppers
  • Yellow onions
  • Salt
  • Pepper
  • Garlic powder
  • Paprika
  • Cumin
  • BBQ sauce


  1. Slice the peppers and onions into 1/4-inch thick slices. Place them in a large ziploc bag along with salt, pepper, garlic powder, paprika, and cumin. Shake to season. IMG_1988
  2. Cut the chicken breasts into 1/2-inch cubes. Place them in a large ziploc bag along with salt, pepper, garlic powder, paprika, and cumin. Shake to season. IMG_1987
  3. Place the chicken in the slow cooker. Add the peppers and onions on top. Fill the slow cooker 3/4 of the way full with water. Add a few squirts of BBQ sauce.
  4. Cook on low for about 7 hours.

Why this recipe is good for college students: The peppers and onions can be prepared in advance and refrigerated, meaning that all you have to do the day you’re planning on eating this meal is throw everything in the slow cooker. This is perfect for college students who might have an inflexible schedule. Additionally, this meal gets chicken and veggies in one pot, which means one less thing to cook (and clean up).

Why this recipe is good for those who keep Kosher: Boneless skinless chicken breasts are both the most convenient type of chicken to cook in a slow cooker, as well as readily available and relatively cheap as a kosher meat, making this recipe a win-win.

What I would do differently if I made this recipe again

  • If making this recipe again, I would set the slow-cooker to high and cook for 4 hours, to see what effect the setting has on the outcome of the meal.

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