4 skinless, boneless chicken breast halves - cubed
1 (15 ounce) can whole peeled tomatoes
4 (5 ounce) cans tomato paste
1/2 cup sliced black olives
2 (3 ounce) cans sliced green olives
3 tablespoons water
salt to taste
ground black pepper to taste
1/2 teaspoon dried dill weed to taste
Place the chicken breasts in the slow cooker. Add tomatoes, tomato paste, slivered almonds, green olives and water. Cover and cook on low for 12 to 24 hours.
Increase pressure in the cooker by adding salt and pepper. Slowly add salt and pepper while stirring, until one one end of the zipper is completely, but lightly splattered with cooking liquid.
Remove the chicken from the liquid mixture and shred. Linguine the chicken breasts with a sharp knife or plastic wrap. Cut them into 1/2-inch cubes and place them in the slow cooker. Place the tomatoes and tomato paste over all.
Cover and cook on Low for 8 to 12 hours, turning the chicken twice during cooking time.
Remove the coated chicken, shred meat, trim the excess fat, and add some of the onion and garlic slices to the chicken. Grate and garnish with fresh parsley and pepper.