Thursday, October 21, 2010

Italian Crock Pot Chicken

Italian Crock Pot Chicken
It's autumn, the time of year when I start craving richly flavored slow cooked foods.  I wanted an Italian chicken dinner and daydreamed about a recipe I used to make a very long time ago, which contained stewed tomatoes, onions, garlic powder and chicken.  You plopped the chicken breast on a piece of foil, added the veggies, closed it up and baked it.  It was yummy, but didn't make enough sauce; and the 45 minute baking time seemed interminable after a long day at work.  I had a baby eggplant and some sliced cremini (baby portabella) mushrooms that needed to be used up.  Here's what I came up with:

The Ingredients
1 small eggplant, peeled and cut in 1/2" cubes (about 1 1/2 cups), optional
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.

No comments:

Post a Comment

Please leave me a comment.