Slow Cooker Italian Chicken and Peppers (Easy, Low Calorie, WW Friendly)

This Slow Cooker Italian Chicken and Peppers is one of those recipes that proves you don’t need a lot of ingredients—or a lot of points—to put a satisfying dinner on the table.

The recipe comes from Chef Tammy Marx, and I discovered it in a wonderfully unexpected way. As a dog lover and proud owner of two rescue dogs, Wilson and Axel, I’m very familiar with the concept of rescue. But I recently learned about something I’d never heard of before—a produce rescue.

Did you know that distributors typically dump produce not purchased by retailers in landfills because it’s too costly to transport back to growers? Borderlands Produce Rescue, based out of Nogales, Arizona, has been working to change that since 1994.

Through their pop-up market program called Produce On Wheels With Out Waste (P.O.W.W.O.W.), they distribute over 6 million pounds of fresh produce annually in and around Arizona — and anyone can participate and receive up to 70 pounds of produce for just a $12 donation.

For my small donation I received butternut squash, beefsteak tomatoes, Roma tomatoes, cherry tomatoes, honeydew melons, yellow squash, zucchini, and red, orange, and yellow bell peppers. Good for my budget, good for the planet, and the perfect inspiration for this recipe.

With an abundance of fresh Roma tomatoes on hand, I slow-roasted two sheet pans of them in a 275°F oven for 2 hours, then removed the skins and pureed them to use in place of the jarred marinara the original recipe called for. The result? A beautifully flavorful, incredibly low-point meal the whole family loved.

Why You’ll Love This Recipe

• Mostly hands-off — the slow cooker does the work.
• Just 96 calories and very low WW points per serving.
• Colorful, flavorful, and genuinely satisfying.
• Incredibly versatile — serve it over pasta, rice, zucchini noodles, or in a sandwich.
• Makes a generous batch, perfect for meal prep and leftovers.

Ingredients and Substitutions

• Chicken breasts — Boneless, skinless chicken breasts work perfectly here. They shred beautifully after the long cook time. Boneless, skinless thighs can also be used for a richer flavor.
• Bell peppers — The recipe uses red and yellow peppers for color and sweetness. Orange peppers work just as well. For a spicier version, add sliced hot peppers or a pinch of red pepper flakes — a great tip from one of our readers!
• Onion — Briefly softened before adding to the slow cooker. This extra step makes a noticeable difference in flavor and texture — see the FAQ below for more on why it matters.
• Italian seasoning — Three teaspoons gives the dish its classic Italian flavor profile. Feel free to add extra garlic powder or a pinch of fennel seeds for more depth.
• Marinara sauce — One 24-oz jar of your favorite marinara keeps this recipe quick and simple. For a lower-point version, substitute a 28-oz can of crushed tomatoes plus 2 tablespoons of tomato paste. Or, if you have the time, slow-roasted fresh Roma tomatoes pureed into a sauce — as I did here — bring the points down even further.
• Mushrooms — Not in the original recipe, but sliced fresh mushrooms are a wonderful addition. Add them when you add the peppers.

How Many Calories and WW Points?

According to my calculations, each serving has about 96 calories.

WW Points: 1
To see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW Points: 3 PointsPlus

How to Make Slow Cooker Italian Chicken with Peppers Step by Step

Step 1: Sauté onion slices in a skillet over medium heat. Alternatively you can soften them in a microwaveable bowl for 2-3 minutes, or until done. Add onions to the slow cooker. (For the best flavor and texture I prefer to pre-soften my onions before adding them to the slow cooker but you could always skip this step if you prefer.)

Step 2: Place chicken on top of onions in the slow cooker and add salt and pepper to chicken.

Step 3: Add the sliced peppers to slow cooker and sprinkle with Italian spices.

Step 4: Cover with marinara sauce, cover and cook on HIGH for 3-1/2 – 4 hours, or until chicken is done.

Step 5: Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot and stir to combine.

Tips for Success

• Pre-soften the onions. Onions take a long time to fully soften in the slow cooker. Taking a few minutes to sauté or microwave (affiliate link) them first gives you a much better texture and flavor in the finished dish.
• Don’t overcook. Chicken breasts can dry out if left in the slow cooker too long. Check at the 3½ hour mark and shred as soon as the chicken pulls apart easily.
• Choose a good marinara. Since it’s the primary flavoring, the quality of your marinara matters. A brand you enjoy eating on pasta will work well here.
• Save the cooking liquid. The sauce left in the slow cooker after cooking is wonderfully flavorful. Don’t drain it — stir the shredded chicken back into it for the best result.

Serving Suggestions and Sides

• This chicken is wonderfully versatile. Some favorite ways to serve it:
• Over spiralized zucchini noodles or cauliflower rice to keep it low carb and low points.
• Over your favorite pasta or rice for a heartier meal.
• Stuffed into a slow cooker baked potato for a fun twist.
• Alongside a simple green salad and crusty bread for a casual Italian-inspired dinner.

Leftover Ideas for this Italian Chicken Dish

This recipe makes a generous batch, and the leftovers are even more flavorful the next day. Some creative ways to use them:

• Grinder sandwich — pile into a sliced roll, top with provolone, and toast under the broiler.
• Italian nachos — layer over pita chips with shredded mozzarella and black olives.
• Chicken and pepper soup — add chicken broth and a can of white beans, simmer briefly, and top with grated Parmesan.
• Bruschetta topping — spoon over toasted bread and finish with a little olive tapenade.
• Quick quiche filling — mix with eggs, a splash of cream, and ricotta cheese and bake.

Storing and Reheating

Store leftovers covered in the refrigerator for up to 4 days, or freeze in portions for up to 3 months. Reheat gently on the stovetop or in the microwave (affiliate link). The sauce keeps everything moist during reheating.

If you’ve made this Slow Cooker Italian Chicken with Peppers, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Adapted from a recipe provided by Chef Tammy Marx at P.O.W.W.O.W.

Frequently Asked Questions

Why do you soften the onions before adding them to the slow cooker?
Onions take a surprisingly long time to become fully tender in the slow cooker, especially when buried under chicken and sauce. Pre-softening them—either in a skillet or the microwave—ensures they’re meltingly tender in the finished dish rather than still a little crunchy.

Can I use chicken thighs instead of chicken breasts?
Yes—boneless, skinless thighs work beautifully here and stay even more moist through the long cook time.

Can I cook this on LOW instead of HIGH?
Yes. Cook on LOW for 6 to 7 hours instead of HIGH for 3-½ to 4 hours.

Can I add hot peppers?
Absolutely—sliced hot peppers or a pinch of red pepper flakes are a great addition for anyone who loves a little heat.

Is this recipe gluten-free?
It can be—just check the label on your marinara sauce, as some brands contain gluten. All other ingredients are naturally gluten-free.

More Slow Cooker Chicken Recipes You’ll Love

• 2-Ingredient Slow Cooker Italian Chicken
• Pasta with Italian Sausage and Kale
• Crock Pot Italian Pork
• Slow Cooker 3-Ingredient Creamy Italian Chicken
• 7-Easy Ideas for 2-Ingredient CrockPot Chicken