1 bell pepper, chopped (I used purple)
2 cloves garlic, minced
3-4 lbs. boneless, skinless chicken breasts
1 can (14.5 oz. diced tomatoes)
3 Tb. tomato paste
1 c. chicken broth
1/2 c. white cooking wine
1/2 tsp salt (or to taste)
1/8 tsp. pepper (or to taste)
1 tsp. Italian seasoning
1 bay leaf
3 Tb. corn starch
3 Tb. water
Place the onion, pepper, and garlic in the bottom of your crock pot.
Place the chicken pieces on top.
Combine the tomatoes (with juice), tomato paste, chicken broth, wine, salt, pepper, Italian seasoning, and bay leaf and pour over the chicken.
Cook on high 3 - 4 hours or low 7 - 8 hours, or until chicken is done.
If cooking on low, turn the heat setting to high. Remove the chicken pieces.
Combine the corn starch and water and whisk it into the liquid.
Heat on high for about 30 minutes or until slightly thickened. Serve the chicken and sauce over pasta or rice.
Recipe from www.glutenfreehomemaker.com
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