Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 1 small onion (sliced)
  • 1 green pepper (sliced)
  • 1 red pepper (sliced)
  • 3 boneless (skinless chicken breasts (about 750g))
  • 400 g tin chopped tomatoes
  • 100 ml vegetable stock
  • 2 tbsp tomato puree
  • 1/4 tsp dried mixed herbs
  • Freshly ground salt and pepper.
  • 1 tbsp freshly chopped basil.

Instruction

  • Heat the olive oil in a frying pan / skillet over a medium heat and sauté the onion and peppers until just beginning to soften but not burn for about 5 minutes. Add onion and peppers to the bottom of the slow cooker.
  • Place the chicken breasts on top of the onion and peppers then cover with the tomatoes, stock, and tomato puree. Sprinkle the herbs over.
  • Cover and cook low for 5-6 hours until the chicken is cooked and can be easily shredded. Turn off slow cooker.
  • Remove each chicken breast onto a chopping board and shred it using two forks.
  • Add the shredded chicken back into the slow cooker, stirring and coating well into the sauce.
  • Serve the Italian chicken with some plain basmati rice or penne pasta.