Slow Cooker Italian Chicken

makes 4 servings

4 skinless, boneless organic chicken breasts (I used frozen; thawed also would work)

1/2 onion, chopped

1/2 yellow pepper, chopped

2 cloves garlic, minced

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper

1 teaspoon dried oregano

1/4 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

1 28-ounce can fire-roasted crushed tomatoes

1 tablespoon fresh basil, chopped

1/4 cup fresh mozzarella, chopped into chunks

1. Spray a 2-quart slow cooker bowl with cooking spray. Place the chicken breasts in the bowl, taking care to make sure they don't overlap.

2. Cover the chicken with the chopped onion, chopped yellow pepper, minced garlic, salt, pepper, crushed red pepper, oregano, thyme, rosemary, and basil.

3. Top everything with the fire-roasted crushed tomatoes (and juices).

4. Cook on low for 2-3 hours (if using thawed chicken) or 4-6 hours (if using frozen chicken), or until chicken is cooked through (and internal temperature reaches 165 degrees).

5. Cut the chicken into bite-size pieces or serve the breasts whole.

6. Serve the chicken over the pasta or your choice (I used linguine). Garnish with freshly chopped basil and fresh mozzarella before serving.