Sarasota's Chicken Not Steak Crockpot Pepper Steak
- Ready In:
- 4hrs 10mins
4 Individual Servings
- 4 -6 cups jasmine rice, cooked (any white rice will work fine for this dish)
- 1 1⁄4 lbs chicken, thighs and breasts, boneless skinless and thin sliced
- 2 tablespoons cornstarch (for coating the chicken)
- 1 very large onion, cut in quarters and thin sliced
- 1 large red bell pepper, thin sliced
- 1 large yellow bell pepper, thin sliced
- 1 large green pepper, thin sliced
- 1 large orange bell pepper, thin sliced
- 2 cups button mushrooms, thin sliced
- 1 (14 ounce) can diced tomatoes
- 1 cup chicken broth
- 1⁄4 cup sherry wine
- 1⁄3 soy sauce (you can also serve some on the side as a garnish if you want more flavor)
- 3 teaspoons minced garlic
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Worcestershire sauce
- 2 tablespoons brown sugar
- salt (go easy, soy is salty)
- chow mein noodles
- Crockpot -- This is so easy. In a large baggie, add the corn starch and all the chicken and toss well until all the chicken is completely coated.
- Shake the excess cornstarch off and add the chicken to the crock pot. Then add in the onions, peppers, and mushrooms on top.
- In a medium bowl, add the tomatoes, broth, sherry, soy, garlic, ginger, worcestershire sauce, brown sugar, pinch of salt (go easy) and 1/2 teaspoon pepper. Mix well and pour over the chicken, pepper and onions.
- Turn on low for about 4-5 hours. Boneless chicken breasts and thighs don't take too long. Now I wish I could give you an exact time. My crockpot took 4 hours My small one took 5. I did stir once during cooking but it is not necessary.
- Note -- If you like yours a bit thinner, add a little extra chicken stock if you want. Before serving, check for any additional seasoning - salt and pepper if necessary.
- Rice -- Cook according to package directions. Approximately 1-1/2 cups cooked rice per person.
- Serve -- I serve a nice helping of rice per person and top with the Chicken Pepper Steak and then some of the chow mein noodles for a little crunch.
- Just a nice easy dish. ENJOY!
Questions & Replies
Got a question? Share it with the community!
This is a simple, delicious recipe. I am always looking for something for the crockpot that doesn't end up bland and overcooked and I can recommend this one for sure. I only used chicken breasts and I left out the brown sugar, but everything else was just as written. It was very flavorful - peppery and yummy! I cooked mine for just around 1 hour on high and then 3 hours on low. The chicken was still in good shape. (I cut mine into 1 to 1.5" strips.) I served it with rice. Thanks, SarasotaCook!
RECIPE SUBMITTED BY
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>