1pepperred, green or yellow, sliced into thin strips
2carrotssliced or cut into 1 inch pieces
29ouncesstewed tomatoesTwo 14.5 ounce cans
1/4cupred wine vinegar
Pasta or zoodles of choice, optionalwhole wheat, gluten free or serve over zoodles
Salt and pepper to taste
Parmesan cheeseoptional topping
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 sauce, remove chicken to 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.
If desired, serve with pasta of choice cooked according to instructions and Parmesan cheese.
Leave out carrots, use canned diced tomatoes (with less than 3g of sugar per servicng) and use arrowroot instead of corn starch to keep recipe South Beach Phase 1 compliant. Also, serve without noodles or over zucchini zoodles.