This hearty, wholesome chicken dish captures the sunny flavors of the Mediterranean in every bite. With a light tomato broth and plenty of colorful veggies, it’s a breeze to throw together on a busy day. Set your slow cooker in the morning, and let the gentle simmer bring dinner to your table by nightfall.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup sliced zucchini
- 1 can (14.5 oz) crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Handful fresh spinach or kale (optional, stirred in at the end)
- Drizzle of olive oil
Instructions
Warm a drizzle of olive oil in a skillet over medium heat (this step is optional but adds extra flavor). Lightly brown the chicken chunks on all sides, then transfer them to your slow cooker. Add the chopped onion, minced garlic, bell peppers, zucchini, and any other favorite veggies you want to include.
Pour in the crushed tomatoes and chicken broth. Sprinkle in the oregano, basil, salt, and black pepper. Give everything a gentle stir, making sure the chicken and veggies are properly coated. Cover the slow cooker, set the heat to low, and allow it to work its magic for about 6 to 7 hours (or 3 to 4 hours on high if time is short). When the stew is done, stir in a handful of fresh spinach or kale if you’d like an extra boost of greens.
Ladle the fragrant stew into bowls and top with a sprinkle of fresh herbs or grated Parmesan if desired. Enjoy with crusty whole-grain bread or over brown rice to soak up all the delicious juices.
Why This Recipe Is Great: This dish is perfect for anyone looking for a meal that feels comforting yet is packed with nutrients. By using lean chicken breast, colorful peppers, zucchini, and a light tomato broth, you’ll get a good dose of protein, vitamins, and fiber. If you’re avoiding wheat, serve it with quinoa or cauliflower rice. You can even swap out the chicken for chickpeas to keep things vegetarian. With its bright colors, tantalizing aroma, and melt-in-your-mouth tenderness, this recipe is guaranteed to become a slow cooker favorite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
