1pepperred, green or yellow, sliced into thin strips
2carrotssliced or cut into 1 inch pieces
8ounceswhite mushroomssliced
29ouncesstewed tomatoesTwo 14.5 ounce cans
1teaspoondried oregano
¼cupred wine vinegar
3garlic clovesminced
1Tablespooncorn starch
¼cupcold water
Instructions
Heat olive oil over medium-high heat.
Season both sides of chicken with salt and pepper.
Brown chicken for about 3 minutes on each side.
Add chicken, onions, peppers, carrots, and mushrooms to crock-pot.
Mix tomatoes, garlic, oregano, and red wine vinegar together.
Pour tomato mixture over chicken, and vegetables and stir slightly to allow tomato mixture to coat vegetables and chicken.
Cook on low for 6-8 hours or high for 4-5 hours.
To thicken the tomato sauce, remove chicken to a serving platter and keep warm.
Mix together corn starch and water and then stir into sauce remaining in the crock-pot.
Cook on high for 15 minutes.
Return chicken to crock-pot or pour sauce over chicken on serving platter.
Video
Notes
Expert Tips and Notes
For keto-friendly South Beach diet, leave out carrots and select stewed tomatoes with minimal sweetener. See notes above for alternative ways to thicken sauce if desired.
Browning chicken is optional. It seals in moisture and adds to the appearance of the chicken.
To make ahead and freeze: Add all of the ingredients to plastic bag that seals (double bag) or a container with a lid. Remove to the refrigerator to defrost and cook normally in the slow cooker.