Servings: 4

4 boneless skinless chicken breasts 4 boneless skinless chicken breasts
2 TBSP olive oil 2 TBSP olive oil
2 TBSP minced garlic 2 TBSP minced garlic
1 yellow onion diced 1 yellow onion diced
1 cup mushrooms sliced 1 cup mushrooms sliced
3/4 cup pitted black olives ¾ cup pitted black olives
6-10 sprigs of thyme 6 to 10 sprigs of thyme
3 TBSP basil chopped 3 TBSP basil chopped
1 TBSP parsley chopped 1 TBSP parsley chopped
1 tsp dried oregano 1 tsp dried oregano
1/2 cup red wine ½ cup red wine
1 14 oz can of diced tomatoes or about 2 cups fresh diced tomatoes 1 14 oz can of diced tomatoes or about 2 cups fresh diced tomatoes
1 14 oz can of tomato paste 1 14 oz can of tomato paste
½ tsp red pepper flakes ½ tsp red pepper flakes

Place the oil in a large skillet over medium high heat and cook the chicken and garlic until both sides of the chicken have browned. Place the chicken in the bottom of a lined slow cooker.
Add all other ingredients over top the chicken in the slow cooker and stir to thoroughly mix.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the chicken is fully cook and falls apart on it's own.
Enjoy over pasta, rice, quinoa, cauliflower rice, or sauteed vegetables.

Add 1 cup of water/broth before cooking, otherwise it'll be dry.  Add 1 cup of water/broth before cooking, otherwise it'll be dry.
Any cheap chicken will do, thighs are great.  Any cheap chicken will do, thighs are great.