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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 5 |
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This is a wonderful casserole to prepare in your crock pot. Serve with Texas Toast and side salad and your dinner is complete. Ingredients:
4 ounces green bell peppers or 4 ounces red bell peppers, cut into strips |
6 ounces broccoli florets, cut small |
1 tablespoon olive oil |
2 large onions, diced |
4 ounces carrots, peeled and cut into strips |
1 tablespoon chopped garlic |
1 teaspoon chicken bouillon |
1 (8 ounce) can italian plum tomatoes, with juice |
2 tablespoons tomato paste |
1 teaspoon oregano |
1 teaspoon rosemary |
1 teaspoon garlic powder |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons cornstarch |
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes |
Directions:
1. I usually use five to six frozen half chicken breasts and don't bother to cut them into cubes.
2. In crock pot cooking, it is best to use frozen chicken so it doesn't dry out.
3. It is up to you which method you choice, both work well.
4. Place the vegetables in the bottom of crock pot with chicken on top.
5. Mix all other ingredients together and pour over chicken and vegetables.
6. Cook on low for 7 to 10 hours or on high for 3 to 4 hours.
7. Serve over your favorite pasta topped with grated Parmesan or Romano cheese.
8. I like fettuccine.
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