I found this Italian-style chicken recipe in a magazine and tweaked it to suit my family’s tastes. I have taken it to potlucks and served it at dinner parties. I serve my chicken entree with crusty bread and a 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 chicken on top. Sprinkle with salt, pepper and 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.
PER SERVING 498 cal., 16g fat ( 3g sat. fat ) , 110mg chol., 1797mg sod., 47g carb. ( 17g sugars, 7g fiber ) , 43g pro.