Crockpot Chicken Italiano

posted by Christine Gable on Thursday, May 27, 2010
posted by Christine Gable
Prep Time: 10 minutes
Cook Time: 4 hours

Description

This crockpot chicken recipe takes just 10 minutes to prep before you head out the door and it makes the whole house smell like an Italian bistro. Wonderful served over rice or bulgur.

Ingredients

  • 1 can 11.5-oz. tomato juice
  • 2 boneless chicken breasts (about 1 lb.)
  • 1 tablespoon olive oil (light) + 1 tsp.
  • 3 tablespoons chopped garlic
  • 1 teaspoon oregano (dried)
  • 1 teaspoon Adobo* (or salt)
  • 2 onions - medium
  • 2 cups veggies (mushrooms, red or green peppers are good)
  • 1 can 28-oz. crushed or diced tomatoes
  • 1 teaspoon basil (dried)
  • 2 tablespoons parmesan

Goes Well With

rice or quick-cooking grain, noodles, potatoes, rolls, garlic toast

Calories per Serving

167

Directions

  1. Pour ½ can tomato juice into crockpot and turn onto high. Meanwhile, cut each chicken breast in half. Pour 1 tablespoon oil into large skillet over medium high heat, add chicken and brown for 1-2 minutes per side. Sprinkle with garlic, oregano and ½ teaspoon of Adobo, then flip and brown for 2 more minutes. Remove and place in crock-pot.
  2. Next, slice the onions and veggies into slices (about ¼-inch wide). Using the same skillet, add remaining 1 teaspoon oil, then sauté onions and veggies for 2 minutes. Layer on top of chicken. Pour crushed tomatoes and remaining tomato juice on top. Sprinkle with basil, parmesan and remaining Adobo. Cover and cook on HIGH for 4 hours (alternately cook on LOW for 6-7 hours).

Makes

Please note: some serving size selections may result in uncommon measurements.

Notes

*This recipe uses Adobo, a blend of salt and herbs. I think of Adobo as my “reach-for-it anytime seasoning.” You can easily substitute salt for it, although the finished dish won't have quite the same flavorful punch. QQM Adobo starts with the best-quality salt—RealSalt®—and is hand-blended with select herbs. Check out Adobo in the QQM Store.

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