March 6, 2010

Slow-Cooker Chicken with Sun-Dried Tomatoes


Starting off with something easy…

This slow-cooker dinner has just eight ingredients and feeds up to four people. It's fast and easy to assemble and is ready to eat in five hours. You start with frozen chicken breasts (boneless, skinless), toss in some diced tomatoes and onions, and add a dozen or so sun-dried tomatoes. Next, sprinkle on dried basil and crushed red pepper flakes for some added zest.

The real key to this recipe is the balsamic vinegar: three tablespoons of the stuff rounds it out nicely, but feel free to add more if you're a fan. A few twists of freshly-ground black pepper later, and you've got a savory dinner on the way.
[Note: I realize these pictures may not put this meal in the best light, but when you see it for yourself, you'll be a fan. When you smell it for yourself, you may have a hard time waiting those five hours for it to finish cooking.....]

No stirring is recommended; the chicken comes out intact but delightfully tender and juicy. The cooking time is (at least) 5 hours on HIGH.

I use sun-dried tomatoes that come packaged in olive oil with a variety of herbs. If you use plain sun-dried tomatoes, I recommend adding 2 teaspoons of olive oil to the ingredients list.

Side ideas: This chicken dinner pairs well with sides of broccoli and rice or a flavorful quinoa dish.

Leftover idea: Try serving up leftovers on sandwich rolls.

Slow-Cooker Chicken with Sun-Dried Tomatoes
Estimated preparation time: 8 minutes
Slow-Cooking time: 5 hours on HIGH
Serves: 4 -6

Ingredients
  • 4 frozen boneless, skinless chicken breasts
  • 2 large tomatoes, diced (separated in 1/2)
  • 1/4 cup onion, chopped
  • 15-20 sun-dried tomatoes (packaged in olive oil with herbs)
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • 3 teaspoons balsamic vinegar
  • 1/8 teaspoon freshly ground black pepper
Instructions
  1. Place ingredients in slow-cooker in order listed above, adding the second half of the diced tomatoes last. 
  2. Place the sun-dried tomatoes evenly around the edges inside the slow-cooker bowl. 
  3. Heat in slow-cooker for approximately 5 hours on HIGH

     Enjoy!

    2 comments:

    sarah jo said...

    so the chicken breasts don't have to be thawed first?
    We are super fans of the slow-cooker (in fact, matt already owned one when I married him :)

    abigail said...

    Nope. The chicken can be quite frozen when you start it cooking. That sure makes it easy!