Prep Time::20 mins
Cook Time:: 8 hrs
Additional Time:: 8 hrs
Total Time:: 16 hrs 20 mins
Servings::10
Yield::10 servings
Ingredients
2 pounds skinless, boneless chicken breasts
2 ½ cups red wine
1 large onion, coarsely chopped
1 medium green bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
7 tablespoons minced garlic
3 tablespoons red pepper flakes, or more to taste
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 (15 ounce) cans diced tomatoes
¾ cup white sugar, or to taste
2 (15 ounce) cans tomato sauce
Directions
The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.
Cook's Note:
I use about 3 to 4 tablespoons of salt and pepper, and up to 5 tablespoons red pepper flakes.