4 whole chicken breasts
2 cans stewed tomatoes (cut-up)
1/2 onion, thinly sliced
1/4 cup green pepper, thinly sliced
1/2 tsp pepper
1 tsp crushed garlic
1/2 - 1 tbsp oregano
Cook the chicken breasts in a slow cooker on low 8 - 10 hours.
Cool, cut-up in cubes or small strips.
Store in refrigerator (not more than three days) or freezer until ready to make the recipe.
On the morning you plan to serve this - put thawed cooked chicken in slow cooker with the remainder of the ingredients.
Stir once and cook on high for 4 hours (or for supper, cook on low). Serve over rice or potatoes.
This can also be made on stovetop with leftover, cooked chicken breast.
Number of Servings: 6Recipe submitted by SparkPeople user TAZMOMSGOL.