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This recipe is so easy, healthy & delicious! I like to make extra for leftovers for lunches during the work week
I will usually crockpot the chicken with a little bit of broth (just enough to wet the bottom of the crockpot) and season with salt, pepper, and garlic powder. I’ll admit I really don’t measure with this recipe.
Sometimes I’ll crockpot the chicken on a different day so I can shred it up and stick it in a freezer bag so it’s ready to go for when I make this.
Then on the day of: I’ll take the shredded chicken out and put in the crockpot, again with a little bit of broth to thaw it out and warm it up usually while I’m cleaning the house on a Sunday morning or while I’m working.
You can just make this recipe all the way through and cook the chicken however you want, I just find this process works for me.
🫑 INGREDIENTS:
•chicken breasts 1lb - cooked + shredded
•Red Bell Peppers x4
•Franks Red Hot Sauce
•Green Onions
•Garlic Powder
•Salt & Pepper
•Chicken Broth (optional: if batching & freezing -mentioned above)
•Shredded Cheese
•Primal Kitchen Avocado Ranch
🫑RECIPE:
1. Combine shredded chicken, Franks red hot (season to taste), and garlic powder (season to taste)
2. Slice Peppers in half and fill each half with chicken mixture
3. Top with a pinch of shredded cheese and a sprinkle of green onions
4. Bake in the oven at 375 for 40 min
5. Drizzle with Primal Kitchen Avocado Ranch & enjoy!
I hope you love this as much as I do! It’s become a permanent recipe in our rotation 😁
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