Ingredients
3chicken breasts,boneless skinless or thighs (24 oz total)
½green bell pepper,sliced
1tomato,quartered
1carrot,peeled and chopped
5clovesgarlic,peeled and minced, divided
3bay leaves
kosher salt
1tbspolive oil
1small onion,sliced long
1small green bell pepper,seeded and thinly sliced
1small red bell pepper,seeded and thinly sliced
1tbsptomato paste
¼cupdry white wine,or chicken broth
½cuptomato sauce
2tbspSpanish green olives,optional
1tspcumin
¼tspgarlic powder
½tspkosher salt,plus more to taste
black pepper,to taste
cilantro,chopped for garnish
Preparation
Place chicken, bell pepper, tomatoes, carrots, and half of garlic into the slow cooker. Add just enough chicken broth to cover the chicken and vegetables and add the bay leaves. Cook high for 4 hours, or low 6 to 8 hours, until the chicken is tender.
When done, remove chicken and shred with two forks; set aside. Discard vegetables and reserve the broth for later.
In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, sliced onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft.
Stir in the tomato paste and wine, let it cook 2 to 3 minutes then add the cooked chicken, tomato sauce, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper.
Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed.
Serve and enjoy!
