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Follow The Nurse Nutritionist

  • 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)
  1. Heat oil in 12 inch skillet over medium-high heat.
  2. Cook chicken in oil 15 to 20 minutes or until brown on all sides.
  3. Place half of the chicken pieces in 3-1/2 to 6-qt slow cooker.
  4. Mix bell pepper, onions, and remaining ingredients and spoon half of mixture over chicken.
  5. Add remaining chicken; top with remaining vegetable mixture.
  6. 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.