|The perfect bite - chicken and tomato together.|
I had some canned tomatoes, onions, garlic, and spices. I googled slow cooker chicken and canned tomatoes and found this recipe. I altered the recipe a bit, based on what I had in my pantry. This is the recipe I came up with, with my ideas for the next time in italics.
Balsamic and Tomato Slow Cooker Chicken
Serves 4 to 6
-2-3 pounds of chicken. I used boneless chicken breast, the very thick kind.
-Salt and pepper to taste
-1 onion, very thinly sliced If you really like onion use 1 large or 2 small.
-4 whole cloves garlic, peeled Again, add more or less depending on how much you love garlic.
-1/3 cup balsamic vinegar
-1 small can diced tomatoes
-1 large can crushed tomatoes with oregano and basil
Next time I would do the opposite because we loved the chunkiness of the tomatoes - 1 large can diced and 1 small can crushed. I also would use stewed if I had them.
-1/2 teaspoon dried thyme
-1 teaspoon dried basil
|You can see the chicken just under|
the surface but not all the way on the bottom.
-1/2 teaspoon dried rosemary
1. Season the chicken with salt and pepper on both sides.
2. Put onion, garlic, balsamic vinegar, tomatoes, rosemary, thyme, basil, and oregano into the slow cooker.
3. Place the chicken in the sauce. I did not push it all the way in, just under the surface. Whatever sauce was on top formed a delicious topping as it cooked down.
4. Put the slow cooker on for 6-8 hours on low. There is enough liquid with the crushed tomatoes that the chicken was not even close to drying out.
5. I served it over brown rice. But you could over pasta. We also put some on the crusty Italian bread we were eating with dinner. Oh my..delish!
|Notice how the tomatoes cooked|
down to form a nice glaze on top.
I happen to love Hunt's tomato products and they have tons of flavor choices for their diced tomatoes. You could really change the flavor profile depending on what kind you use.
I had also steamed some carrots to have as our veggie and Vinnie and I threw them in the same bowl as the rice and chicken. They were very tasty mixed in. It made me start to think about what other variations I could do. I might add peeled, diced potatoes and carrots to make it more like a chicken stew. If you added peppers it would be more like a cacciatore. You could also shred it with forks when it is done, like I do with the garlicky lime chicken. If you added more mexican seasoning and some poblano or jalapeno peppers depending on your heat preference, to it, it would be the perfect chicken and sauce for enchiladas.