Ingredients:

• 4 boneless skinless chicken breasts
• 2 bell peppers, sliced
• ½ red onions, sliced
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• ½ cup white wine (or chicken stock)
• 1 package microwave brown rice
• Basil, sliced into ribbons, for serving

Directions:

Heat a large skillet over medium-high heat. Season chicken with salt and pepper. Pour a little olive oil in the pan. Sear chicken breast on both sides 2-3 minutes until golden. Set aside. Saute veggies and garlic for 2-3 minutes. Pour in wine and scrape the bottom of the pan with a spatula to pick up all the brown bits. Add in crushed tomatoes, bring to a simmer. Add everything to the slow cooker. Cook on high for 4 hours or low for 8 hours. Serve over brown rice. Top with basil.

Other Ways To Prepare This Meal

Plant-based: Leave out the chicken and add extra veggies such as squash, zucchini, eggplant and broccolini.

Add spice: Add red pepper flakes when you add in the garlic.

Quick Prep: Instead of cutting up fresh veggies, use any pre-cut frozen veggies or pre-cut fresh veggies from the produce section.