Crock Pot Chicken Philly Stuffed Peppers

I was going to cook these on the stove, but decided that using the crock pot again would be fun. I diced an onion and a bell pepper up and placed in the bottom of my crock pot.

Next, I diced half of a pound of chicken in small chunks and placed on top. I then poured half a can of low sodium cream of chicken. I would have preferred cheddar cheese by campbells, but I didn't have any.

Then I cut up the rest of the chicken and poured the rest of the cream of chicken on top. I diced up another onion, another bell pepper, half a jar of banana peppers (optional) and added chili pepper to the top for seasoning.

I let this cook on high for 5 hours. I chose to use poblano peppers, but green bell peppers or any other kind would work too. Or you can use hoagies. I cut the poblano in half and removed all the seeds. I poured a can of rotel in the bottom of a 9x13 because I just love rotel. I placed the peppers in the dish and filled each one with the philly mixture. I then added a little shredded cheese on top and baked for 20 minutes on 375.

A perfect low carb, yummy dinner for you to enjoy.






Ingredients:
Chicken
2 bell peppers
2 onions
jar of banana peppers
shredded cheese of your choice
1 can of rotel
1 can of cream of chicken or cheddar cheese