½cupdry red winesuch as Chianti (or chicken broth)
minced parsley or basil and parmesan cheeseoptional, to serve
Place the mushrooms, peppers and onion in the bottom of the slow cooker insert and top with chicken breasts. Sprinkle with salt, oregano, rosemary and pepper.
Add olives, tomatoes and red wine on top then toss everything to coat once. Replace lid on slow cooker insert and cook on Low 8 hours or High 4 hours.
Before serving remove chicken breasts from slow cooker and discard skin and bones, lightly shredding the meat with two forks. Return shredded chicken breasts to the pot and toss well. Serve with pasta or crusty bread if you wish.