757 - Fitness, Personal Training, Health and Weight Loss Blog

• 3 lbs. boneless, skinless chicken breast, cut into 3 x 3 chunks
• 14 oz. can diced tomatoes
• 6 oz. can tomato paste
• 1 cup chicken broth
• 1 onion, sliced into 1 inch slices
• 4 cloves garlic, minced
• 1 green bell pepper, cut into 2 inch pieces
• 1 cup whole mushrooms
• 1/2 cup dry red wine
• 2 tsp. dried Italian seasoning * or for simplicity add a tsp. each of dried oregano and basil
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 2 Tbsp. cornstarch
• 3 Tbsp. water

Place all ingredients except cornstarch and water in 4-5 quart slow cooker. Cover and cook on low 6-7 hours until chicken is thoroughly cooked and tender.

If you want a thicker sauce, combine cornstarch and water in small bowl and mix well. Stir into crockpot; cover and cook on low 15-20 minutes until thickened. Serve with hot cooked pasta, if desired. 6 servings

* Italian seasoning is a mixture of dried basil, marjoram, oregano, rosemary, sage, savory and thyme. You can purchase this at the store. To make a homemade version, thoroughly mix together 1 tbsp. each of dried basil, marjoram, oregano, rosemary, sage, savory and thyme. Afterward, it should be stored in an airtight container.

• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can chopped green chiles, drained
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 1 tablespoon sweet or smoked paprika
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon ground chipotle chile
• 1/2 teaspoon salt
• 2 1/2 pounds boneless, skinless chicken breast, cut into 3 x 3 chunks
• 1 small onion, finely chopped
• 1 clove garlic, minced

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and slightly shred with a fork. Return the chicken to the sauce, stir well and serve.

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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Source: http://blog.myactivenutrition.com/2012/10/757/

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