I have not been good lately about planning my menus. Yes, I plan menus and grocery lists to post here, but I haven’t been planning for myself. Consequently, I wing it a lot. The good thing about winging it is that sometimes I come up with a really good new recipe. That turned out to be the case this time.
The ingredients in my pantry and freezer are what inspired this dish. But as I was putting it together, I realized that it had some similarities to the recipe that Pioneer Woman had posted on her blog that morning. So I guess I was subconsciously inspired by her recipe too. Hers had chicken, whole garlic cloves and tomatoes in common with mine. Oh, and they are both served over pasta. Hers also had wine, which I coveted because it would have been really good in this dish, but I had none.
Here’s what you’ll need:
Serves: 6-8 servings
- 3 boneless chicken breasts (or more if you like it meatier)
- 1 can fire roasted diced tomatoes
- 1 can stewed tomatoes
- 1 6oz can tomato paste
- 1 onion, sliced
- 1 small can sliced black olives
- 1 whole bulb of garlic cloves, peeled but left whole (you can use less if you like things less garlicky)
- salt and pepper to taste
- Parmesan cheese, if desired
- Place the chicken breasts in the bottom of the slow cooker.
- Add the other ingredients on top and stir to combine them a bit.
- Cover and cook on low for 7-8 hours or high for 5-6 hours.
- Serve over angel hair pasta.
- Top with Parmesan cheese if desired.