This easy slow-cooker chicken provides lean protein and plenty of vitamins and minerals such as Vitamin C, Potassium, Folate, Vitamin K, Iron, Zinc, and Manganese.
Add the chicken, tomatoes, tomato paste, mushrooms, garlic, onion, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 4-6 hours.
Turn off the slow cooker and stir in the basil and olives. Remove chicken using a slotted spoon, then shred using a fork.
Serve with pasta, zucchini noodles, or your favorite whole grain.
To refrigerate: store the cooled chicken and vegetables for up to 1 week.
To freeze: store the cooled chicken and vegetables for up to 2 months. Thaw in the refrigerator overnight. Reheat in a saucepan. Bring to a boil, then reduce the heat and simmer until the chicken is warmed through, about 5 minutes.
Variation: enjoy the shredded chicken inside of a pita pocket.