- 4 Boneless Chicken Breast Slices
- 2 Cans (14-16 oz.) Diced Tomatoes
- 1 Red Pepper, Thinly Sliced.
- 2 Cloves Garlic, Crushed.
- 1 Tbsp. Olive Oil
- 1/2 Tsp. Dried Basil
- 1/4 Cup Fresh Parsley, Chopped
- Mix all ingredients, except for Olive Oil, in a 3-6quart Crock Pot. Cook 7-8 hours on low or 3-4hours on high.
- Stir in Olive Oil and sprinkle with Parsley.
* Variation: Add 1 Tsp. Oregano and/or 1can Canellini beans.