|Italian Crock Pot Chicken|
1 medium onion, sliced in half moons
1 rib celery, thinly sliced
1/2 large carrot, sliced in half moons
1/2 cup coarsely chopped crimini mushrooms
4 cloves garlic*, minced
4 boneless, skinless chicken breasts, still frozen
1 pint home canned tomato chunks or a 14 -16 oz can
1 (15 oz.) can tomato sauce
1 Tablespoon red wine vinegar
1 Tablespoon tomato paste
1 Tablespoon Italian seasonings
1 teaspoon garlic powder*
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1 stem fresh rosemary
*we really like garlic! Feel free to reduce the quantities.
Spray the slow cooker with non-stick. Place onions, carrot, celery, mushrooms and eggplant (if using) in the bottom of the slow cooker. Place chicken breasts (still frozen) on top of the veggies.
In a bowl, combine tomato paste, tomatoes and their juice, tomato sauce, chopped garlic, garlic powder, spices and vinegar. Pour over chicken. Place rosemary stem on top.
Cook on High 4-6 hours, propping the lid open with a toothpick the last hour, to help thicken the sauce.
Serve over hot cooked spaghetti with slabs of fresh, buttered bread.
|The aroma was mouth-watering!|
The eggplant gives a slight cinnamony flavor when it cooks with tomatoes, which I LOVE and my husband tolerates. The next time I make this, I will leave out the eggplant.
I was delighted at how well this turned out. The chicken wasn't dry, because it goes in frozen on top of the veggies. Bone in chicken would be even juicier.