Crock-Pot Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 2 |
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This was very good! I love the taste of olives, onions, mushrooms and garlic in a tomato sauce. When it's paired with the wonderful flavor of chicken, it's delicious! I served this with cornbread.... seems strange, but I had a craving for it that night. My first choice with this would be a good italian bread or buttery, dinner rolls. I ladled this mixture over spiral pasta and had tossed salads on the side. This can also be expanded for potlucks or other occasions. It travels well. Ingredients:
2 chicken breasts (frozen) |
1/2 cup sliced black olives or 1/2 cup green olives |
1 (4 ounce) can sliced mushrooms |
1/2 large red onion, diced |
3 garlic cloves, minced |
1 cup spaghetti sauce (your own or jarred) |
1 (14 1/2 ounce) can diced tomatoes, mostly drained |
2 bay leaves |
salt and pepper |
2 -3 teaspoons flour, mixed with |
2 tablespoons water (see note at the bottom of directions) |
Directions:
1. Add black/green olives, mushrooms, onion, garlic, chicken breasts, spaghetti sauce, can of tomatoes (partially drained), bay leaves in the crock-pot.
2. Cook on low 7 - 8 hours or On HIGH 3 - 4 hours. (See NOTE below).
3. Before serving, check the taste and use salt and pepper, to taste.
4. Serve this over hot noodles or rice with a dinner salad and rolls.
5. NOTE: Half way through cooking time, check sauce. If it's too runny, add the mixture of flour/water.
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