Ingredients
6
6 servings
- •1 (28 ounce) can diced tomatoes
- •1 cup dry red wine
- •1 cup chicken stock
- •2 tablespoons tomato paste
- •2 cubes chicken bouillon
- •1 ½ pounds skinless, boneless chicken breast halves
- •2 tablespoons dried Italian seasoning
- •3 tablespoons extra-virgin olive oil, or as needed
- •2 bell peppers, thinly sliced
- •1 red onion, thinly sliced
- •1 cup sliced crimini mushrooms (baby bella)
- •3 cloves garlic, minced
- •¼ cup all-purpose flour
- •1 cup sliced black olives (Optional)
- •3 tablespoons prepared pesto (Genovese)
- •1 ½ teaspoons white sugar, or to taste
Instructions
- Preheat a slow cooker on High.
- Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
- Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
- Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
- Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
- Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 372
- Carbohydrate: 21g
- Fat: 16g
- Fiber: 5g
- Protein: 29g
- Sugar: 8g
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