Slow-Cooker Mediterranean Chicken - cooking recipe

Ingredients

1 medium onion
1 bell pepper
4 garlic cloves
42 1/2 ounces stewed tomatoes (1 lrg and 1sm can)
6 ounces tomato paste
1 cup red wine or 1 cup white wine
4 -6 boneless skinless chicken breasts, cut in half
1/4 cup fresh parsley or 2 tablespoons dried parsley
2 tablespoons lemon juice
1/2 teaspoon nutmeg
salt and pepper
1 tablespoon basil
6 ounces pitted black olives, drained
1 tablespoon red pepper flakes (optional)

Preparation

Cut onion, bell pepper and garlic into thick slices. Chop parsley.
Mix all ingredients together in slowcooker, making sure chicken pieces are covered.
Cook on High for 5 hours or low for 8 hours. Make sure chicken cooked thorougly.
Serve over cooked pasta of choice or cooked spaghetti squash for gluten-free, sprinkle with parmesan cheese.
To cook spaghetti squash: Cut lengthwise and remove seeds. Bake at 375 for 45 minutes, cut sides up. Remove from skin with fork and toss with butter, salt and pepper. (This is the easiest and best way I have found to cook it!).