Red Pepper Chicken

This recipe is delicious! It is the first of the 7 Summer Chicken Meals that I prepped recently. It has just a little bit of kick - especially when it's not in a tortilla (the tortilla cuts the kick). I am excited to also try it on a salad as well!

Yields: One gallon-sized bag of red pepper chicken with three servings

Ingredients
1 pound boneless, skinless chicken breasts, fat trimmed
1 medium-sized red bell pepper, sliced (about 1.5 cups)
1/4 cup extra virgin olive oil • 4 large garlic cloves, minced
1 small onion, diced (about one cup)
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon salt

Materials 
1 gallon-sized plastic freezer bag

Prep
1. Label your freezer bag.
2. To your freezer bag, add all ingredients.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.

Serve on tortillas with lettuce, cheese, and tomatoes.