Substitute cubes of veal, and increase the cooking time by 2 hours on Low or 1 hour on High.I always made extra of this dish because the chicken is so good cut up and tossed with pasta on a subsequent night. It’s a simple dish of chicken cooked in an herbed tomato sauce that is very quick to assemble for the slow cooker.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1/2 green bell pepper, seeds and ribs removed, and chopped
4 to 6 (4 to 6-ounce) boneless, skinless chicken breast halves
1 cup Herbed Tomato Sauce or purchased marinara sauce
1/2 cup dry white wine
1/2 cup Chicken Stock or purchased stock
2 tablespoons chopped fresh oregano or 2 teaspoon dried
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
1. Heat oil in a medium skillet over medium-high heat. Add onion, garlic, and green bell pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Rinse chicken and pat dry with paper towels. Trim chicken of all visible fat, and arrange chicken on top of vegetables. Combine tomato sauce, wine, stock, oregano, thyme, rosemary, and bay leaf in a small bowl. Pour mixture over chicken.
3. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until chicken is cooked through, tender, and no longer pink. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute cubes of veal, and increase the cooking time by 2 hours on Low or 1 hour on High.