The most delicious, delicate corn on the cob! Serve with butter, salt, and black pepper.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 16 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds skinless, boneless chicken breasts
- 2 ½ cups red wine
- 1 large onion, coarsely chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium yellow bell pepper, seeded and chopped
- 1 medium orange bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 7 tablespoons minced garlic
- 3 tablespoons red pepper flakes, or more to taste
- 2 tablespoons Italian seasoning
- salt and ground black pepper to taste
- 2 (15 ounce) cans diced tomatoes
- ¾ cup white sugar, or to taste
- 2 (15 ounce) cans tomato sauce
Instructions
- The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
- The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
- Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.
- I use about 3 to 4 tablespoons of salt and pepper, and up to 5 tablespoons red pepper flakes.