Ingredients
1 ½ – 2 lb boneless, skinless chicken breasts or thighs
½ tsp salt
1 tsp black pepper
2 tsp smoked paprika
½ tsp cayenne pepper (can reduce or omit if you choose)
1 sweet red bell pepper, diced
1 onion, diced
1 ½ cup Chardonnay
1 can (6 oz.) tomato paste
3 cloves garlic, minced
1 tsp basil
1 tsp thyme
½ tsp marjoram
¾ pound fettuccini or egg noodles, cooked for serving
Sliced black or kalamata olives, for serving
Shredded parmesan cheese, for serving
Instructions
Place the chicken in your crockpot. You can use chicken breasts or thighs, whichever you have handy.
Sprinkle in the salt, black pepper, smoked paprika and cayenne pepper. Add in the diced bell pepper and onion.
In a 2 cup measuring cup, or a small dish, combine the chardonnay, tomato paste, minced garlic.
Add in the thyme, basil, and marjoram. Stir those all together and pour over the top of the chicken.
Cover and cook on low for 5-6 hours.
When the chicken is done cooking, cook the fettuccini or egg noodles. Shred the chicken with two forks.
Serve with the pasta, sprinkle on some sliced black or kalamata olives and a dash of shredded parmesan.
Enjoy!