Wednesday, June 2, 2010

Italian Crockpot Chicken

Italian Crockpot Chicken

- 1 1/2 pound of boneless, skinless chicken
- 1 container of fresh mushrooms, washed and sliced
- 2 cans stewed tomatoes (do not drain)
- 1 can tomato paste
- corn starch
- oregano
- clove of garlic, chopped
- basil
- salt

Put the mushrooms and chicken in the crockpot. In a bowl, combine the tomatoes and tomato paste with 1 tsp corn starch, 1/2 tsp oregano, 1/2 tsp basil, garlic, and a pinch of salt and pepper. (You can substitute an italian seasoning blend - if you do, use about 2 tsp) Pour mixture over chicken and set crockpot to high for 4 hours or low for 8. Don't open the lid until ready, so you don't lose the moisture.

Serve with cooked pasta and garlic bread.

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