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Ingredients - makes about 6 servings
3 lbs skinless chicken breasts
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz Portobello mushrooms, roughly chopped
4 cloves garlic
1 tsp olive oil
1 can chopped tomatoes (about 14 oz)
2/3 cup dry wine (white or red)
1 tbsp Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper to taste
1/3 cup tomato paste
1 cup of low fat Parmesan cheese
Instructions
This dish is a little tricky in the crockpot, as water tends to come out of the vegetables and make the sauce too thin. Sauté the vegetables beforehand, reduce the liquid, and add tomato paste.
Season chicken with salt and pepper. Put in crockpot set to high, and cover. Alternatively, you can brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.
Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.
Add the tomatoes, wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of sugar free sweetener.
Add the tomato paste and Parmesan cheese and stir to combine. Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.
Nutritional information: Each servings has 10 grams effective carbohydrate plus 3 grams fiber, 20 grams protein, and 178 calories.
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