Italian Chicken with Tomatoes in the Crock-Pot

This was a lovely meal to come home from church to eat.  And it was easy to put together before church too.  You can start marinating the chicken the night before or just give it 20-30 minutes to marinate right before cooking.  The choice is yours.  Do what works best with your schedule.

I did take the extra step of browning the chicken before adding it the the Crock-Pot.  The browning adds a depth of flavor to the dish.  But if you’re in a hurry, you can skip that step.

I made this recipe in my new programmable Crock-Pot.  Crock-Pot now has a fun new option called Create-A-Crock.  You can choose from many different backgrounds and patterns.  And you can upload your own photos too!  It’s a fun way to make a one of a kind Crock-Pot.  I chose a simple black damask background for mine and added 4 family photos – 2 on the front and 2 in back.

There are several sizes and styles of Crock-Pot available in the Create-A-Crock. line.  All of them can be customized the way you want.

Here’s what you’ll need:

Serve this dish with garlic cream cheese mashed potatoes or pasta with Parmesan.  Either one will be a perfect combination with the Italian chicken and tomatoes.

Italian Chicken with Tomatoes in the Crock-Pot

Serves: 6-8 servings

Ingredients
  • 3-4 lbs. boneless chicken breast
  • ⅓ cup olive oil
  • 4 Tbs. red wine vinegar
  • 1 tsp. oregano
  • 1 tsp. basil
  • 2 garlic cloves, crushed
  • salt and pepper, to taste
  • 15 oz can petite diced tomatoes
  • ½ cup Italian blend shredded cheese
Instructions
  1. Place chicken in shallow dish.
  2. Whisk together all ingredients except tomatoes and cheese.
  3. Pour marinade over chicken. Refrigerate for 20-30 minutes or up to overnight.
  4. Brown chicken in olive oil in a skillet over medium heat.
  5. Place chicken in Crock-Pot.
  6. Add tomatoes to skillet, stirring to scrape up browned bits.
  7. Pour over chicken in Crock-Pot.
  8. Cook on low for 7-8 hours or high for 5-6 hours.
  9. Top with shredded cheese.

Disclosure: I have been compensated for my time and have also received a Crock-Pot.  All opinions are my own.

Italian Seasoned Salt and White Wine Pork Tenderloin – Easy and Moist!

I made this for us on Christmas Day.  And then I made it again a few weeks ago.

Seasoned with homemade Italian Seasoned Salt and doused with white wine, this is an easy and impressive main dish.  It would make a fabulous Easter dinner.

I paired it with garlic cream cheese mashed potatoes.  Just boil the potatoes and drain them.  Add butter and 4 oz of cream cheese, along with the garlic clove from the meat then mash away.  Delicious!

Here’s what you’ll need to make this pork tenderloin:  [Read more…]

Pizza Steak Sandwiches in the Slow Cooker

This recipe is for Uncle Larry.

It’s meat.  Not chicken.  Not pasta.  Meat.

To quote Uncle Larry, who reads this blog regularly,  “I don’t want any of that %*#@ chicken or *%#* pasta.  Gimme some meat.”

I may have paraphrased him just a bit, but you get the essence of what he said.  Now just imagine it being said by a very tall man with a deep voice.  The kind of man who cuts down his neighbors trees under the cloak of darkness and sends three-legged dogs to Michigan (2 true stories that we don’t have time for now).

But don’t let his gruff exterior fool you.  The man is a sweet heart, but he’s serious about his meat!

I’m pretty sure Uncle Larry will like this recipe and you will too.  Here’s what you’ll need to make it:  [Read more…]

Olive Oil and Italian Herb Roasted Chicken with Carapelli Olive Oil

This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.

Did you know that fine olive oil can be tasted, like a wine or bourbon tasting?  Neither did I!

Recently, Carapelli Olive Oil asked me to do a tasting of their premium extra virgin olive oil.  I have to admit, the process was different but the taste was divine.

It’s best to use a blue glass when tasting olive oil.  This disguises the color of the oil, which is not an indicator of quality.  I didn’t know that either!  I always thought that the better quality oils had a darker color.   A myth of olive oil exposed.  [Read more…]

Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker

I put this together before church one Sunday morning.  It smelled (and tasted!) fantastic when we got home.  If you have garden fresh tomatoes, they make a wonderful side dish.  A simple tossed salad would be good too.

I don’t have an ingredient picture this time.  I think I was too busy getting ready for church, cooking as fast as I could.  I forgot to snap the photo.

I did use frozen chicken tenders and skipped thawing them.  They cooked just fine.  You can also save time by estimating the herb measurements instead of measuring.

Here’s the how-to:  [Read more…]

Ravioli in the Slow Cooker

This is so good and so easy!  I think I actually like it better than cooking it on the stove.  And it’s perfect for a day when you have a few minutes to pull dinner together in the afternoon.  It only cooks about 3 hours (you can stretch it to about 5 if you cook on low).  I love having dinner ready at dinner time, without doing any cooking right then.

I completely forgot to take photos of the finished dish, so you’ll have to make do with this ingredient photo.

I found the recipe at Crystal & Co. She used a jar of spaghetti sauce, but I didn’t have any, so I made up a quick homemade version.  The hands-on prep is still super quick.

Ravioli in the Slow Cooker
Ingredients
  • 2 bags frozen ravioli
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 1 small onion, diced (optional)
  • 2 garlic cloves, crushed
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1 tsp. dried thyme
  • ½ tsp. sugar
  • salt and pepper to taste
  • 1 cup Mozzarella, shredded
Instructions
  1. Pour the frozen ravioli into the slow cooker.
  2. Stir the crushed tomatoes, tomato paste, onion, garlic and seasonings together in a bowl. Pour over the ravioli and stir to coat all the ravioli with sauce.
  3. Cook on high for 3 hours or low for 5 hours.
  4. About 20 minutes before you're ready to eat, sprinkle the ravioli with Mozzarella.

Pesto and Crushed Tomato Shells – 3 Ingredients, 15 Minutes

So I just read the title and it is a bit misleading.  This recipe contains no shell of tomato, crushed or otherwise.

It does have pesto, crushed tomatoes and pasta shells.  And that’s it, except the mozzarella cheese sprinkled on top.  Because you know how I can’t resist cheese.

15 minutes, start to finish and that includes time to boil the water.  Throw a salad at it and call it dinner, and a good one too.

Here’s what you’ll need: [Read more…]

Italian Seasoned Salt Chicken in the Slow Cooker

A few weeks ago I decided to make some flat bread with homemade Italian Seasoning.  That didn’t work out too well on my first try.  I’ll have to play around with it a bit.

But I have been using the Italian Seasoning on all kinds of other foods and it’s been really good.  The seasoning adds lots of flavor to chicken or pasta dishes.  This time, I used it on chicken thighs in the slow cooker.  Here’s what you’ll need:

[Read more…]

Bowtie Pasta with Roasted Red Peppers and Grilled Chicken

We love pasta.  Especially if it’s in a creamy sauce.  This dish cooks in the time it takes to boil the water and cook the pasta.  You can’t beat that.

I made it even faster, by using chicken I had grilled, sliced and frozen.  A quick thaw in the microwave and it was ready to use.

Here’s what you’ll need: [Read more…]

Ravioli with Red Onion, White Wine, and Asiago

ravioli with red onion, white wine and asiago done

This tasted like something from a good restaurant.  It can be made in the time it takes to boil water and cook the ravioli.

I found the Asiago cheese in the cheese case near the deli.  It was the same price as Parmesan, which can be substituted if you can’t find it.  The label states that Asiago has a “mild and nutty” flavor.

Oh, I’m detecting nuttiness.

Name that movie.

I’m pretty sure Remy and Gusteau would approve of this dish.

[Read more…]

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