Yummy, and even better as leftovers. My go-to recipe! Serve over a bed of pasta tossed in Parmigiano Reggiano.
Ingredients
- tomatoes: 1 can (28 ounce can, diced)
- dry red wine: 1 cup
- chicken stock: 1 cup
- tomato paste: 2 Tbsp
- cubes chicken bouillon: 2 piece
- ½ pounds skinless, boneless chicken breast halves: 1 piece
- italian seasoning: 2 Tbsp (dried)
- extra-virgin olive oil: 3 Tbsp (or as needed)
- bell peppers: 2 piece (sliced)
- red onion: 1 piece (sliced)
- crimini mushrooms (baby bella): 1 cup (sliced)
- garlic: 3 clove (minced)
- all-purpose flour: 0.25 cup
- black olives: 1 cup (sliced, optional)
- prepared pesto (Genovese): 3 Tbsp
- ½ teaspoons white sugar: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat a slow cooker on High.
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Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
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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.
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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.
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Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
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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.
