Slow Cooker Bistro Chicken
I invented this recipe today, and it was crazy good. It's based on a recipe from Kraft Food & Family magazine, which was a skillet dish, but I threw everything in the crockpot, and I made a lot of ingredient substitutions.
Kraft's version
My variation:
1 lb. boneless skinless chicken breasts
half of a 28 oz. can of crushed tomatoes
1/4 c. Kraft Caesar Italian dressing
3 TBSP. tomato paste
2 teaspoons onion powder
small pinch red pepper flakes (more if you like some heat)
1 teaspoon minced garlic
Italian seasoning to taste (I tend to go liberal with it...I use it in almost everything)
Place chicken in crockpot.
Mix all other ingredients in a bowl. Pour over chicken.
I cooked it for about 7 hours on low. The chicken was tender and fell apart.
About 10 minutes or so before I was ready to eat, I added 3 strips chopped pre-cooked bacon (I nuked them first in the microwave) and a cup of shredded mozzarella cheese. I turned the crockpot on high to melt the cheese.
I sauteed some mushrooms in olive oil to add to my own dish (my husband hates mushrooms, so I just cooked them separately, but I suppose you could add them to the crockpot at the beginning of cook time).
I served this over brown rice (not Minute Rice) with garlic bread and had green beans on the side.
Next time, I will probably omit the bacon. I don't think it added anything to the dish, and it was soggy, not crispy. But overall, this was awesome.
Kraft's version
My variation:
1 lb. boneless skinless chicken breasts
half of a 28 oz. can of crushed tomatoes
1/4 c. Kraft Caesar Italian dressing
3 TBSP. tomato paste
2 teaspoons onion powder
small pinch red pepper flakes (more if you like some heat)
1 teaspoon minced garlic
Italian seasoning to taste (I tend to go liberal with it...I use it in almost everything)
Place chicken in crockpot.
Mix all other ingredients in a bowl. Pour over chicken.
I cooked it for about 7 hours on low. The chicken was tender and fell apart.
About 10 minutes or so before I was ready to eat, I added 3 strips chopped pre-cooked bacon (I nuked them first in the microwave) and a cup of shredded mozzarella cheese. I turned the crockpot on high to melt the cheese.
I sauteed some mushrooms in olive oil to add to my own dish (my husband hates mushrooms, so I just cooked them separately, but I suppose you could add them to the crockpot at the beginning of cook time).
I served this over brown rice (not Minute Rice) with garlic bread and had green beans on the side.
Next time, I will probably omit the bacon. I don't think it added anything to the dish, and it was soggy, not crispy. But overall, this was awesome.