Chicken and Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Goes wonderfully with spaghetti noodles covered with butter and Parmesan and a green vegetable. Ingredients:
1 tablespoon olive oil |
12 boneless skinless chicken breast halves (approx. 3 lbs.) |
2 garlic cloves, minced |
1/2 cup white wine |
1 1/2 cups fat-free low-sodium chicken broth |
1 teaspoon dried basil |
1/2 cup sun-dried tomato, sliced into thin pieces |
Directions:
1. Heat oil in skillet. Add several pieces of chicken at a time, but make sure not to crowd the skillet so the chicken can brown evenly.
2. Transfer chicken to slow cooker as it finishes browning.
3. Add garlic, wine, chicken stock, and basil to skillet. Bring to a boil. Scrape up any bits from the bottom of the pan.
4. Pour over chicken. Scatter tomatoes over the top.
5. Cover. Cook on low 4-6 hours.
6. (Ideal crock pot size is 6 quart).
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