Ingredients
- 2 large skinless chicken breasts
- 2 x 400g can diced tomato
- 1 heaped tablespoon tomato paste
- 1 red capsicum cut into strips
- 1 green capsicum cut into strips
- 1 small brown onion sliced
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and freshly cracked black pepper to taste
Instructions
- Season the chicken fillets with salt and pepper and pop them the bottom of the slow cooker.
- Add the tomatoes, tomato paste, onions, capsicum, oregano and pay leaf then stir it all together a little.
- Put the lid on top and cook on low for 8 hours (or high for 4 hours).
- Take the lid off and use two forks to shred the chicken.
- Stir it all together and turn the heat to high and let the sauce thicken, without the lid, for one hour.
- Serve over pasta.
Notes
The calories are for the sauce on its own. Add the pasta to your calorie count.
Nutrition
Calories: 120kcal
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
