Ingredients
2 lb chicken breasts, boneless and skinless, and diced
1 lb bell peppers, of your choice, diced (can also be a combination of colors)
8 oz broccoli
5½ oz yellow onions, quartered
2 tbsp garlic, minced
1¾ lb tomatoes, diced or crushed
8 oz tomato sauce
1 tbsp dried oregano
1 tbsp dried basil
salt and ground black pepper, to season and taste
⅛ tsp parsley, per serving
1 cup pasta, per serving
1 tbsp parmesan cheese, per serving grated or powdered
Preparation
Season the chicken breasts with salt and pepper. Toss to combine.
In your crockpot, layer ½ of the bell peppers at the bottom, followed by ½ of the onions.
Place the chicken breasts on top of the vegetables.
Add garlic, oregano, and basil.
Repeat with the remaining bell peppers and onions, followed by the broccoli.
Pour the canned tomatoes and tomato sauce around the top.
Cover, and cook on Low for 8 hours, or 4 hours on High.
Adjust seasoning to taste with salt and pepper.
