📖 Instructions

1. Prep the vegetables: Wash and chop all the vegetables. Dice the onions, carrots, celery, and bell peppers into bite-sized pieces. Mince the garlic.
2. Season the chicken: In a bowl, drizzle the chicken breasts with olive oil, then season generously with salt, pepper, paprika, garlic powder, and Italian herbs. Make sure the chicken is evenly coated with the seasoning for maximum flavor.
3. Layer the ingredients in the crockpot: Place the chopped onions at the bottom of the crockpot. This will help prevent the other ingredients from sticking and add a layer of flavor. Next, add the carrots, celery, bell peppers, and minced garlic. Arrange the seasoned chicken breasts on top of the vegetables. I like to nestle them in a little so they cook evenly.
4. Add broth and tomatoes: Pour the chicken broth over the ingredients in the crockpot. Then, add the diced tomatoes, including the juices. This will create a flavorful and slightly tangy base for the dish.
5. Slow cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and tender enough to shred easily with a fork. I usually check it around the 6-hour mark on low to see if its ready.
6. Shred the chicken: Once the chicken is cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Be careful, it will be hot!
7. Combine and simmer: Return the shredded chicken to the crockpot. Stir well to combine the chicken with the vegetables and sauce. Let it simmer for another 15-20 minutes to allow the flavors to meld together. This step really brings everything together.
8. Serve: Serve the healthy crockpot dinner hot. You can serve it as is, or over a bed of rice, quinoa, or mashed potatoes. Garnish with fresh parsley or a dollop of plain Greek yogurt, if desired. A sprinkle of red pepper flakes adds a nice kick, too!