All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Start The Meal
In a clean slow cooker, combine red bell peppers, cream cheese, half the garlic salt, and ½ cup water. Top with chicken and remaining garlic salt.
Turn slow cooker on to high heat. Cover, and cook for 3½ hours.
Make a cornstarch slurry. Add mirepoix blend, peas, and slurry to the slow cooker. Continue to cook until chicken reaches a minimum internal temperature of 165 degrees, 30 minutes.
Make The Rice
After 3 ½ hours, bring a small pot with rice, 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner.
Finish The Dish
Plate dish as pictured on front of card, serving chicken with rice and garnishing with chopped parsley. Bon appétit!
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