2 lb boneless, skinless chicken breasts, cut into 3-inch pieces
1 red onion, thinly sliced
2 red or green bell peppers, thinly sliced
1 (14.5-oz) can fire-roasted diced tomatoes
3 cloves garlic, minced
1¼ tsp crushed red pepper
1 cup organic chicken broth
¼ cup chopped fresh parsley
Season chicken lightly with salt and pepper. Place in a lightly greased 5- to 7-quart slow cooker. Top with onion, bell peppers, tomatoes, garlic, red pepper, and broth.
Cover and cook on LOW 8 hours. Sprinkle with parsley.