Heat the olive oil in a frying pan / skillet over a medium heat and sauté the onion and peppers until just beginning to soften but not burn for about 5 minutes. Add onion and peppers to the bottom of the slow cooker.
Place the chicken breasts on top of the onion and peppers then cover with the tomatoes, stock, and tomato puree. Sprinkle the herbs over.
Cover and cook low for 5-6 hours until the chicken is cooked and can be easily shredded. Turn off slow cooker.
Remove each chicken breast onto a chopping board and shred it using two forks.
Add the shredded chicken back into the slow cooker, stirring and coating well into the sauce.
Serve the Italian chicken with some plain basmati rice or penne pasta.
Nutrition label does not include the addition of any pasta or sides.