Slow Cooker Chicken Cacciatore

Ingredients

2 tablespoons ghee or butter, melted1 medium yellow onion, peeled & diced3 garlic cloves, peeled & minced2 medium red bell peppers, seeded & sliced2 cups sliced cremini mushrooms2 teaspoons sea salt1 teaspoon black pepper1 28-ounce can of petite diced tomatoes1 tablespoon red wine vinegar1 pound of boneless & skinless chicken breastsGarnish: fresh parsley

Instructions

Toss all chicken cacciatore ingredients together in the base of a slow-cooker.Place the lid on the slow-cooker and cook on high heat for 4 hours or low heat for 6 hours. Do not lift the lid once it starts cooking.When the time is up, turn off the slow-cooker and remove the lid and stir together well.Serve between 4, garnishing with parsley and store any leftovers in the fridge for up to 3 days. You can also freeze this dish in a sealed plastic bag or container for up to 6 months.