6 chicken breasts, boneless (sliced in half)
1 cup yellow onion, coarsely chopped
32 ounces tomato sauce, jarred
2 teaspoons dried oregano, (crushed)
2 teaspoons dried thyme, (crushed)
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic, minced
6 ounces sliced mushrooms, canned
1/4 cup dry red wine, (optional)
1 cup green pepper, coarsely chopped
1. Coat bottom of a skillet with olive oil, heat on stovetop set to medium heat, and brown chicken.
2. Drain and add chicken to stoneware.
3. Combine all other ingredients with chicken.
4. Place stoneware in slow cooker heating base, cover, and cook on Low for 5-7 hours or on High for 2-3 hours.
Thanks to The Original Slow Cooker Crock-Pot!