Slow Cooker Garden Harvest Chicken
3106 days ago
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Ingredients
- 4 pounds bone-in skinless chicken breasts
- 1/4 cup all-purpose flour
- 6 large tomatoes, peeled and chopped
- 2 cups sliced white mushrooms
- 4 carrots, peeled and chopped
- 1 large potato, peeled and chopped
- 1 large green bell pepper, seeded and chopped
- 1/2 cup chicken broth (low sodium) or dry white wine
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup tomato sauce
- Fresh basil for garnish
Directions
- In a large bowl, toss the chicken with the flour. Transfer to a lightly greased large slow cooker. Top with the tomatoes, mushrooms, carrots, potatoes and green pepper.
- Combine the stock or wine, Italian seasoning, garlic salt and black pepper in a jar with a tight fitting lid. Shake to emulsify and pour over the vegetables. Cover and cook on low for 6 hours or on high for 4 hours. Stir in the tomato sauce during the last 15 minutes of cooking time. At this point the chicken will be fall-off-the-bone tender. To serve, spoon chicken and vegetables on a serving platter and garnish with fresh basil.
