3-1/2 lbs chicken breast skinless boneless, cut in half OR use chicken tenders
2 Tbsp MCT oil
1 medium bell pepper cut in large pieces or diced (your preference)
1 cup onions (1 medium) cut in large chunks
14-1/2 oz can diced tomatoes, undrained
10 oz can Ro-Tel tomatoes with green chilies, undrained
4 oz can mushrooms sliced, drained
½ tsp oregano or 1-1/2 tsp fresh
¼ tsp basil, or 1 tsp fresh
½ tsp salt
2 cloves garlic, chopped fine
1 cup Parmesan cheese grated (optional)
Heat oil in 12 inch skillet over medium-high heat.
Cook chicken in oil 15 to 20 minutes or until brown on all sides.
Place half of the chicken pieces in 3-1/2 to 6-qt slow cooker.
Mix bell pepper, onions, and remaining ingredients and spoon half of mixture over chicken.
Add remaining chicken; top with remaining vegetable mixture.
Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
This can also be cooked in a 350 oven for an hour. This can also be cooked on the stovetop, simmered slowly for approximately 1 hour, until chicken is done. If you are short of time, you can cut out the browning of the chicken.
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