• Crockpot Directions:
• Lightly butter, oil or spray the crockpot insert.
• Place the chicken in a single layer in the crockpot.
• Top the chicken with the bell pepper slices.
• Mix the honey, mustard and paprika in a small bowl and pour over the chicken.
• Cover and cook on low for 5 1/2 to 6 hours (time will vary depending on the size and thickness of your chicken breasts). Alternately, cook on high for 3 1/2 to 4 hours.

Oven Directions:

• Preheat oven to 350 degrees.
• Sprinkle chicken breasts with salt and pepper as desired.
• Place in a lightly greased 9x13 inch baking dish.
• Mix the honey, mustard, and paprika in a small bowl.
• Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes.
• Turn chicken pieces over and top with the bell peppers.
• Pour the remaining sauce over both chicken and the peppers.
• Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
• Let cool 10 minutes before serving.

Freezer Prep Directions:

• Pour the honey and mustard directly into a pre-labeled 1-gallon freezer bag.
• Add the paprika, zip the bag closed and squeeze and shake the bag to mix the ingredients.
• Add the chicken and peppers and zip closed.
• Turn and shake the bag several times to coat the chicken.
• Slightly unzip the bag and remove as much air as possible.
• Freeze flat and use within 2 months.