Wednesday, December 7, 2011

Roman-style Chicken in the Crock pot

I made this Sunday afternoon for lunch/dinner aka linner. It turned out great in the crock pot but it can also be prepared in a saute pan. Whichever way you prefer, this linner is a winner!

4-6 Skinless Boneless Chicken Breasts (frozen or fresh- I used frozen)
1 1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Olive Oil
2 Red Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
1 Orange Bell Pepper, sliced or
1/2 bag Mini Sweet Peppers (I used these from Costco)
2 Cloves Garlic, chopped
1 (28 oz) can Diced Tomatoes
1/2 cup White Wine
1 tsp Thyme
1 tsp Oregano
1 cup Chicken Stock
1 tsp Parsley


1. Layer frozen or fresh chicken breasts at the bottom of the crock pot. Pour tomatoes, wine, chicken stock, and olive oil over the chicken. Season with the remaining ingredients and layer with the sliced peppers. Stir occasionally to ensure all the peppers are cooked evenly.

2. Cook on high for 4 hours or low for 8 hours.

Serves: 4-6

** To prepare this dish in a saute pan, its best to use fresh chicken breasts. Season them with salt and pepper and coat a large saute pan with the olive oil over medium heat. When oil is hot, cook the chicken until browned on both sides. Remove from pan and set aside. Add peppers to the same pan and cook until browned. Add remaining ingredients except the chicken and the stock. Cook about 1 minute and return chicken to the pan; add the stock. Bring mixture to a boil, reduce heat to simmer covered about 20-30 minutes or until chicken is cooked through.

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