Slow Cooker Chicken with Roasted Red Pepper & Goat Cheese Sauce

By Amanda F – Ottawa, ON
Slow Cooker Chicken with Roasted Red Pepper & Goat Cheese Sauce
  • Prep Time: 15
  • Total Time: 495
  • Servings: 6

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About this Recipe

I made a Roasted Red Pepper & Goat Cheese Soup that my family absolutely loved, so I thought the flavour combination would pair perfectly with chicken. I served this dish over brown rice, but you can also use whole wheat pasta.


1 Pkg Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
6 small Roma tomatoes, seeds removed
1 small onion, diced
2 garlic cloves, minced
300g jar roasted red peppers
3 tbsp tomato paste
2 tsp sugar
1/4 cup fresh basil
2 tsp Italian seasoning blend
1 tsp chili flakes
Black pepper
130g goat cheese
180g instant brown rice


Place chicken in the bottom of the slow cooker pot. Combine all remaining ingredients (except goat cheese) in a food processor and blend until smooth. Pour over chicken and cook on low for 8 hours.

When 8 hours is complete, remove lid and add goat cheese to slow cooker pot. Stir to combine and allow goat cheese to melt into the sauce.

Serve chicken and sauce over brown rice or pasta.

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