I have been skimping in the kitchen lately. Summer activities have been ramping up as school vacation comes to a close. That, coupled with more freelance work, means that I am running every which way but into the kitchen. It does help to have some easy dinners planned as each week unfolds. I have just about exhausted all of our usual suspects, but Chicken in the Pot always is a winner.
I posted on Chicken in the Pot back in December, when the blog was only a few weeks old and I had about ten followers. This recipe deserves to have more exposure than that. And you deserve to have it in your quick dinner line-up. It needs a more imaginative name, but Rich brought it into the marriage from his childhood, and there are some childhood traditions you don’t mess with.
If you need a dinner for busy days (who doesn’t), or if you want to get dinner on the table without heating up the kitchen, this is it. I wish I had more slow cooker recipes in my cooking repertoire. I would love to use mine more, especially if it helps me to get out of the boring dinner routine of this summer. What do you like to make in your slow cooker?
Chicken in the Pot
From The Cook’s Life
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
Hot 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.