Ingredients
3 boneless skinless chicken breasts
1 cup diced tomatoes (no salt added)
1 medium zucchini, diced
1 red bell pepper, diced
1 small onion, chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
Instructions
Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant
Add bell peppers and sauté for 3 minutes. Stir in zucchini
Transfer vegetable mixture to slow cooker
Place chicken breasts on top of vegetables
Sprinkle with oregano, basil, salt, and pepper
Pour chicken broth over the ingredients
Cook on Low for 6 hours or High for 3 hours
Shred chicken with two forks before serving
Notes
Use fresh basil leaves for garnish if desired
Store leftovers in airtight containers for up to 3 days
Add spinach or kale during last 30 minutes of cooking for extra greens
- Prep Time: 15
- Cook Time: 360
- Category: Low Calorie Meals
- Method: Slow Cooking
- Cuisine: Mediterranean-Inspired
- Diet: High-Protein, Low-Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 7g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg