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Mushrooms have cancer-fighting properties. Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.
Here’s why:
❤Rachel
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Crockpot Chicken with Mushrooms
If you’re a fan of EASY, and DELICIOUS, like me…then you’re going to want to try this one asap!
➡️ Did you know:
Mushrooms have cancer-fighting properties. Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.
To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.
Here’s why:
“The cell walls of mushrooms are tough, making it difficult for the digestive system to get to all the nutrients inside them. Mushrooms often contain chemical compounds that can interfere with digestion and nutrient absorption. Sufficient cooking breaks down the tough cell walls, inactivates the anti-digestive elements and destroys many toxins,” according to WebMD.
Makes about 6-8 servings
Ingredients:
- 2 lbs. boneless, skinless chicken breasts, cut into 2 inch bite size pieces
- 1 Tbsp avocado oil, or olive oil
- 2 red bell peppers, seeded and sliced
- 1 large red, or yellow onion sliced
- 3 fresh cloves garlic, minced
- 12 oz sliced fresh mushrooms
- 2 tsp dry Italian seasoning
- 1 Tbsp smoked paprika
- 1⁄2 tsp chili flakes, or to taste
- 2 bay leaves
- 8 ounces crushed tomatoes
- 2 cups chicken broth, or stock
- sea salt and fresh ground pepper, to taste
- a small bunch of fresh Italian parsley, chopped to garnish
Instructions:
Brush or wipe your slow cooker with the oil.
Add the chicken to a 6 qt crockpot, and season with sea salt and pepper to taste.
Stir in the peppers, onions, mushrooms, garlic, and all seasonings.
Add the crushed tomatoes and broth and give it all a good stir.
Place the lid on and cook on HIGH for 4-5 hours or on LOW for 8-10 hours.
Remove bay leaves.
Dish onto cooked quinoa, or brown rice, garnish with fresh chopped parsley, and serve with a side of roasted broccoli.
Enjoy!
❤Rachel
Brush or wipe your slow cooker with the oil. Add the chicken to a 6 qt crockpot, and season with sea salt and pepper to taste.
Stir in the peppers, onions, mushrooms, garlic, and all seasonings. Add the crushed tomatoes and broth and give it all a good stir.
Add the crushed tomatoes and broth and give it all a good stir. Place the lid on and cook on HIGH for 4-5 hours or on LOW for 8-10 hours.
Remove bay leaves. Dish onto cooked quinoa, or brown rice, garnish with fresh chopped parsley, and serve with a side of roasted broccoli.
Remember to tag me @CleanFoodCrush in your creations!
Ingredients
- 2 lbs. boneless, skinless chicken breasts, cut into 2 inch bite size pieces
- 1 Tbsp avocado oil, or olive oil
- 2 red bell peppers, seeded and sliced
- 1 large red, or yellow onion sliced
- 3 fresh cloves garlic, minced
- 12 oz sliced fresh mushrooms
- 2 tsp dry Italian seasoning
- 1 Tbsp smoked paprika
- 1⁄2 tsp chili flakes, or to taste
- 2 bay leaves
- 8 ounces crushed tomatoes
- 2 cups chicken broth, or stock
- sea salt and fresh ground pepper, to taste
- a small bunch of fresh Italian parsley, chopped to garnish
Instructions
- Brush or wipe your slow cooker with the oil.
- Add the chicken to a 6 qt crockpot, and season with sea salt and pepper to taste.
- Stir in the peppers, onions, mushrooms, garlic, and all seasonings.
- Add the crushed tomatoes and broth and give it all a good stir.
- Place the lid on and cook on HIGH for 4-5 hours or on LOW for 8-10 hours.
- Remove bay leaves.
- Dish onto cooked quinoa, or brown rice, garnish with fresh chopped parsley, and serve with a side of roasted broccoli.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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