A tasty tomato and chicken dish, which is great for those cold winter nights.
2 TBSP of olive oil
1 tsp of Easy Garlic or two cloves of crushed garlic
455 g of chicken breast cubed
Salt and pepper
250 g of sliced fresh mushrooms
750 gram jar of pasta sauce (I used Dolmio)
1 green pepper, seeded and cubed
- Preheat the slow cooker
- Sauté the onion and garlic in the oil for 2-3 minutes. Add the chicken. Season with salt and pepper. Cook until chicken is sealed.
- Add the mushrooms and cook for a few more minutes. Until they soften a bit.
- Add the pasta sauce and green pepper. Mix well.
- Transfer to slow cooker and cook on low for 7-9 hours.
Serve on a bed of pasta and sprinkle parmesan on top. Caesar salad and garlic bread finish it off nicely.