1cupmarinarano sugar listed in ingredients, more if slow cooking
1cupfresh basilsliced into ribbons
6each100% whole grain flatbreadno high fructose corn syrup, see notes
Instructions
Instant Pot®
Program Instant Pot for sauté. Add oil. When oil is hot, add garlic, onion, and both colors of bell pepper. Sauté 4 minutes.
Add salt, marinara, and chicken. Seal pot. Set valve to sealing. Program for manual-high and reduce time to 12 minutes.
Remove chicken from pot. Shred chicken with two forks. Add chicken back to instant pot along with mushrooms, zucchini, and tomatoes. Program for sauté. Sauté 5 minutes or until mushrooms are soft.
Warm flatbread in microwave 1 minute. Using a slotted spoon, arrange chicken mixture on flatbread. Sprinkle with basil ribbons.
Slow Cooker
Add chicken, garlic, onions, bell peppers to slow cooker. Sprinkle with salt. Add marinara and 1 cup water (or two cups marinara, if preferred). Cook on low 6 hours (or 8 hours if chicken is frozen).
Shred chicken. Add mushrooms, zucchini and tomatoes. Cook on high 15 minutes.
Using a slotted spoon, serve chicken, sauce, and veggies on warmed flatbread.