SLOW COOKER ITALIAN CHICKEN
This peasant style chicken dinner fills the house with a wonderful aroma as it cooks. Starting with frozen chicken helps keep it moist during the long cooking. Serve over hot cooked pasta with slabs of buttered fresh bread. We really like garlic. Feel free to reduce the quantities. If your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid for remaining hour. If your cooker runs 'slower', check after 4 or 5 hours. You don't want to overcook the chicken as it will become dry. Once you know, you can note the cooking time on the recipe printout for future reference.
Provided by Deb Wolf
Categories Chicken
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Spray cooker with nonstick. Place onions, carrot, celery, mushrooms and eggplant in cooker. Top with chicken breasts (still frozen).
- In bowl, combine tomato paste, tomatoes and their juice, tomato sauce, chopped garlic, spices and vinegar. Pour over chicken. Place rosemary sprig on top.
- Cover and cook on high 4-6 hours, propping open the lid with toothpick the last hour to thicken the sauce. If your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid. If your cooker runs 'slower', check after 4 or 5 hours. You don't want to overcook the chicken as it will become dry. Once you know, you can note the cooking time on the recipe printout.
Nutrition Facts : Calories 159.6, Fat 5, SaturatedFat 1.4, Cholesterol 30.9, Sodium 538.8, Carbohydrate 17.6, Fiber 5.8, Sugar 8.7, Protein 13.3
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