Delicious, and much better the next day. My go-to dish Serve atop a bed of Parmigiano-Reggiano-tossed spaghetti.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs 18 mins |
| Total Time: | 6 hrs 38 mins |
| Servings: | 6 |
| Yield: | 6 main-dish servings |
Ingredients
- 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.
- You can use any color of bell pepper desired for this dish. Substitute chicken thighs for chicken breasts, if desired.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 3 g |
| Sodium | 1061 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was pretty straight forward to make, I used Thighs, the black olives and did add extra mushrooms. I also omitted the step of mixing the tomatoes in a separate bowl and mixed it all in the skillet with the veggies to save having to clean another dish. Overall the flavor started to get there however it was too watery. Next time around I would cut back to half cup of the chicken broth and a half cup of the red wine and if it needed more liquid I would add it directly to the slow cooker. I also cooked it for 5.5 hours in the slow cooker on low, it was too long for me I would go max 4 hours to preserve a little firmness in the veggies.