Season the chicken breasts with Italian seasoning, salt, pepper, and red pepper flakes. Place into the crockpot insert.
2 pounds boneless, skinless chicken breasts, 1½ teaspoons Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon ground black pepper
Top the chicken breasts with the tomatoes, onion, green pepper, mushrooms, and garlic.
15 ounces diced tomatoes, 1 yellow onion, 1 cup diced green bell pepper, 8 ounces sliced mushrooms, 3 cloves garlic
In a small bowl, whisk the wine and tomato sauce together and pour it over the chicken.
½ cup red wine, ½ cup tomato sauce
Cover and cook on low for 3-4 hours or until the chicken is tender.
Shred the chicken and serve garnished with Parmesan cheese and fresh basil.
Freshly grated Parmesan cheese, Chopped fresh basil