Slice the onions and bell peppers and mince the garlic.
If using a slow cooker or Instant Pot, add the vegetables to it.
Dice the chicken and add it to the vegetables.
If using a slow cooker, skip to the next step. If using an Instant Pot or the stove top, add 1 tablespoon of coconut or olive oil and saute until the chicken is browned.
In a medium size bowl, mix together the diced tomatoes, tomato sauce, tomato paste, spices, salt, and pepper and pour over the chicken and vegetables.
Cook on low for 6-8 hours in the slow cooker, simmer over medium low heat on the stove for 30 minutes, or cook on high pressure for 10 minutes in the Instant Pot, with a 10 minute natural pressure release.
Toss the mushrooms in for the last 30 minutes of slow cooker cooking, or a few minutes on the stove or saute setting of the Instant Pot.
10 minutes before the chicken is done, heat the coconut oil or butter in a skillet.
Very thinly slice the cabbage and saute until soft.
Serve the chicken mixture on top of the cabbage “noodles.”
Try making a double batch and freezing half of it uncooked for an easy meal another night.