Chicken with peppers and leeks in the slow cooker

Author: Les Cultures de chez nous
Poulet aux poivrons à la mijoteuse
Preparation 10
Baking 240
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of olive or vegetable oil
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 375 ml (1 1/2 cup) of minced roasted peppers
  • Salt and pepper up to taste
  • 4 boneless chicken breasts of 150 g (5 oz) each
  • 2.5 ml (1/2 teaspoon) of chipotle peppers powder
  • 250 ml (1 cup) of chicken broth
  • 125 ml (1/2 cup) of boiling water
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  • In a pan, heat oil at medium heat and sweat leeks for about 5 minutes. Add peppers and mix. Transfer vegetables in a slow cooker. Salt, pepper and set slow cooker at low heat.
  • Set chicken breasts over leeks, salt, pepper and spread with chipotle peppers. Add broth and boiling water, cover and simmer for 3 to 4 hours, until chicken is cooked, tender and juicy.

Chef's notes