Slow Cooker Italian Chicken
17 ingredients
3 steps
Ingredients
- non-stick cooking spray
- 1 small eggplant, peeled and cut in 1/2-inch cubes (about 1 1/2 cups)
- 1 medium onion, cut in thin half moons
- 1 celery rib, thinly sliced (about 1/2 cup)
- 1/2 large carrot, cut in thin half moons (about 1/2 cup)
- 1/2 cup baby portabella mushrooms, coarsely chopped
- 4 garlic cloves, minced
- 4 chicken breast halves, boneless, skinless still frozen
- 1 tablespoon tomato paste
- 1 (14 -16 ounce) can chopped tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 sprig fresh rosemary
Directions
-
1Spray cooker with nonstick. Place onions, carrot, celery, mushrooms and eggplant in cooker. Top with chicken breasts (still frozen).
-
2In bowl, combine tomato paste, tomatoes and their juice, tomato sauce, chopped garlic, spices and vinegar. Pour over chicken. Place rosemary sprig on top.
-
3Cover and cook on high 4-6 hours, propping open the lid with toothpick the last hour to thicken the sauce. If your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid. If your cooker runs 'slower', check after 4 or 5 hours. You don't want to overcook the chicken as it will become dry. Once you know, you can note the cooking time on the recipe printout.
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