I found an Italian-style chicken recipe in a magazine and tweaked it to my family’s tastes. I have taken it to potlucks and served it at dinner parties. I serve this with crusty bread and spinach salad with lemon vinaigrette.
—MARY WATKINS LITTLE ELM, TX
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 4 SERVINGS
2 cans (14 1/2 ounces each) Italian stewed tomatoes, undrained
10 small red potatoes (about 1 pound), quartered
1 medium onion, chopped
1 can (6 ounces) tomato paste
2 fresh rosemary sprigs
4 garlic cloves, minced
1 teaspoon olive oil
1/2 teaspoon dried basil
1 teaspoon Italian seasoning, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (5 3/4 ounces) pimiento-stuffed olives, drained
1. In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place the chicken on top. Sprinkle with salt, pepper and the remaining Italian seasoning. Top with olives.
2. Cover and cook on low for 6-7 hours or until the chicken is tender. Discard the rosemary sprigs before serving.