• 2 Boneless, skinless chicken breasts
  • 1 tbsp Oil
  • 3 Cloves garlic, minced
  • 1 Onion, sliced long
  • 1 Green bell pepper, seeded and thinly sliced
  • 1 Red bell pepper, seeded and thinly sliced
  • 1/4 cup White wine (or chicken broth)
  • 3/4 cup Chicken broth, plus more if needed
  • 1 cup Tomato sauce, low sodium
  • 1/2  can Rotel with habaneros
  • 1 1/2 tsp Cumin
  • 1/4 tsp Garlic powder
  • 1/2 tsp Salt, plus more to taste
  • Black pepper to taste
  1. Cook the chicken using the basic slow cooker chicken recipe that I have posted, and save the broth. (You may also poach the chicken, though I haven't tried this.)
  2. In a large deep skillet, heat the olive oil over medium heat. Add the onions, green peppers, and red peppers. Sauté until tender, about 5 to 6 minutes. 
  3. Add the garlic and cook for another minute. Stir in the cooked chicken, tomato sauce, Rotel, white wine, and broth to create a sauce. 
  4. Season with cumin, garlic powder, salt, and pepper. 
  5. Cover and simmer on low for about 25 minutes, adding more broth and seasoning if needed.