Ingredients

• 1 , 28 ounce
• 1 cup dry red wine
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 2 cubess chicken bouillon
• 1.5 pounds skinless , boneless chicken breast halves
• 2 tablespoons dried Italian seasoning
• 3 tablespoons extra-virgin olive oil , or as needed
• 2 bells peppers , thinly sliced
• 1 red onion , thinly sliced
• 1 cup sliced crimini mushrooms , baby bella
• 3 cloves garlic , minced
• 0.25 cups all-purpose flour
• 1 cup sliced black olives , Optional
• 3 tablespoons prepared pesto , Genovese
• 1.5 teaspoons white sugar , or to taste

Instructions

1. 1 Preheat a slow cooker on High.
2. 2 Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
3. 3 Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
4. 4 Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
5. 5 Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
6. 6 Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.

Nutrition per serving