Ingredients
1 pound organic pastured skinless boneless chicken breasts
26 ounces diced tomatoes (or chopped tomatoes)
2 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon Herbes de Provence
1 clove garlic, minced
1/2 small onion, roughly chopped
1 green bell pepper, roughly chopped
8 ounces sliced mushrooms
Sea salt and ground black pepper
Parmesan, grated (optional)
Parsley, chopped (optional)
Instructions
Arrange the chicken so that it lies flat on the bottom of the slow cooker. Season with salt and pepper.
Add diced tomatoes, red wine, olive oil, honey, and Herbes de Provence. Chicken should be fully covered by the liquids. Season with salt and pepper.
Add the garlic, onion, bell pepper, and mushrooms. Season with salt and pepper.
Set the slow cooker to High heat. Cover and cook, untouched, for 1 1/2 hours.
Stir until all veggies are well coated in sauce, making sure to leave the chicken at the bottom of the pot. Remove the slow cooker lid. Cook for about 4 hours on High heat, uncovered, until chicken is tender and falls apart with a fork and sauce is thick and chunky. Season to taste with salt and pepper.
Serve over whole grain pasta, brown rice, quinoa, farro, or mashed potatoes. Top with grated parmesan (optional) or chopped parsley (optional). Serve.
Notes
For chicken that’s tender and falls apart with a fork, make sure the chicken stays fully covered in liquids and sauce for the entire cook time.
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