Italian Chicken and Peppers-with pressure cooker and slow cooker options

The minute I saw this recipe for Italian Chicken and Peppers I had to whip some up for lunch! The original version was made in a slow cooker, mine was made with frozen chicken breasts in about 35 minutes using the pressure cooker. It only calls for five ingredients and can be served over pasta, rice, polenta or as a sandwich. I'd say that's a versatile recipe! Don't hesitate to give this tasty meal a try folks, I don't think you'll be disappointed:@)

Italian Chicken and Peppers-adapted from Budget Bytes
3 bell peppers, cleaned and cut into 1/4" thick strips
1 medium onion, cut into 1/4" thick strips
2 boneless, skinless chicken breasts or thighs-I used breast meat
1 tsp Italian seasoning-original recipe calls for 1 tsp basil and 1 tsp oregano
1/4 C water-only if using pressure cooker
24 oz jar of marinara/spaghetti sauce-your favorite brand
S&P to taste

~Pressure Cooker Version: Place frozen chicken in PC, add water, then spaghetti sauce, do not stir. Cook on high for 20 minutes. Release pressure (allow natural release if you have time, automatic if rushed). Add pepper, onion and Italian seasoning. Cook on high for 4 minutes. Automatically release pressure. Shred chicken and add S&P to taste.

~Slow Cooker Version: Lay half of the peppers and onions in bottom of SC, lay chicken on top, sprinkle with spices, add remaining veggies, pour spaghetti sauce over everything. Place lid on and cook on low for 8 hours or high for 4 hours. Shred chicken and add S&P to taste.

Eat well and have a happy day:@)