This time of year can be a whirlwind of holiday parties, family get-togethers and marathon wrapping sessions. Give the pizza man a break and use your slow cooker to get a head start on dinner.
When I met Rich’s family for the first time, my future mother-in-law made this dish for dinner. I wasn’t sure about the combination of tomato sauce and chicken, but it was delicious. It has been one of Rich’s favorites since he was a kid, and it is a great go-to recipe for busy times.
My mother-in-law makes this with jarred tomato sauce. We prefer it with no salt added crushed tomatoes so we can control the salt level ourselves. We also like the sauce thicker, hence the tomato paste. You can leave it out, use only one can, or use both cans like we do. Feel free to add basil or other herbs, or already spiced and herbed tomato sauce.
Chicken in the Pot
Serves 4, or 2 with leftovers
Doubles easily, if your slow cooker is big enough
1 15-ounce can crushed tomatoes or tomato puree
OR 2 cups tomato sauce, low-sodium preferred
2 6-ounce cans tomato paste (optional)
2 cloves garlic, diced (fresh or from a jar)
3-4 boneless, skinless chicken breast halves
Cooked rice, for serving
Parmesan cheese, for serving
Place tomatoes, tomato paste, if using, and garlic in a slow cooker. Add salt and pepper to taste and mix well. Add chicken, pushing it down under the sauce. Cook on Low for 6-12 hours; the longer, the better. Serve over rice, topped with grated Parmesan cheese. Add a side of steamed broccoli or a salad and dinner is served.