Description
A warm and flavorful slow-cooked chicken dish with tomatoes, peppers, and herbs, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 onion, chopped
- 2 bell peppers, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup sliced mushrooms
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions
- Heat a little olive oil in a skillet and brown the chicken breasts.
- In the crockpot, add the onions, bell peppers, garlic, mushrooms, diced tomatoes, chicken broth, oregano, basil, salt, and pepper.
- Place the browned chicken on top of the vegetables in the crockpot.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender.
- Serve with pasta or crusty bread.
Notes
For more flavor, brown the chicken first. Cool leftovers and store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg