Crock-Pot: Boneless Chicken Cacciatore

by Chelsy Marriott

Olive oil

6 boneless, skinless chicken breasts, sliced in half horizontally

4 cups tomato-basil sauce or marinara sauce

1 cup coarsely chopped yellow onion

1 cup coarsely chopped green bell pepper

1 can (6 oz) sliced mushrooms

2 tsp minced garlic

2 tsp dried oregano, crushed

2 tsp dried thyme, crushed

2 tsp salt

1 tsp black pepper

1.     Heat oil in skillet over medium heat until hot. Brown chicken on both sides, turning as it browns. Drain and transfer to crock-pot.

2.     Add remaining ingredients, and stir well to combine. Cover; cook on LOW 5-7 hours or HIGH 2-3 hours.