Ingredients
6 boneless skinless chicken breasts
1 jar (28 ounce)
marinara sauce
2 medium green bell peppers
1/2 pound fresh mushrooms
1 large onion, chopped
3 cloves garlic, minced
kosher salt and ground black pepper
Directions
Season the chicken breasts with the kosher salt and ground pepper. Layer them in the bottom of a slow cooker.
Seed and chop the green bell peppers. Take the stems off the fresh mushrooms and quarter the caps.
Sprinkle the chopped pepper, onions, mushrooms and garlic over the seasoned chicken breasts. Pour in the marinara sauce.
Cook on low for 6 hours.
Good To Know – Because of the slow and gentle cooking, it’s ok to use frozen chicken breasts if you’ve forgotten to thaw them out.
Food For Thought – Spice things up a little with crushed red chili and dried oregano. Add 1/4 cup of freshly chopped parsley after you’ve plated the chicken just before serving.