Crock Pot Chicken With Sun-Dried Tomatoes
Using plain sun dried tomatoes, not those packed in oil, reduces the fat in this dish. The tomatoes will soften in the cooking liquid.
- Ready In:
- 8hrs 10mins
- 3 ounces sun-dried tomatoes (not oil packed)
- 4 boneless skinless chicken breasts
- 1⁄4 cup chicken broth
- 1 teaspoon dried basil leaves
- 3 cups sliced mushrooms
- 1 onion, chopped
- 2 ounces sliced black olives, drained
- Slice tomatoes into julienne strips.
- Combine with remaining ingredients in a 3-4 quart crock pot.
- Cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
- Serve with hot cooked polenta or rice.
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Meh. Not impressed. The chicken was totally done after 4 hours to the point of being dry. And the flavor was really bland. Very disappointing after waiting 4 hours for it to be done. I'm bummed I have a crockpot full of this stuff leftover. I'm thinking I'll just drain the juice off and use it as a salad topping rather than throw it all away.Reply
My husband asked me if this was one of MY recipes... I couldn't claim it as my own, but he RAVED! ( I left out the olives, because I'm the only one that likes them) the only other change I made was to use more broth (enough to cover about half way up the chicken) from my experience with my crockpot, I just need that much liquid. We at this with brown rice and some yellow squash and zucchini saute'd...and it was delicious. Thank you for sharing with us.Reply
I liked this but didn't love it. I think it would be better not cooked in the crockpot. The mushrooms got way overcooked and were grey and rubbery and made a grey unappetizing broth. I followed the recipe but used green sliced olives. I think this would be good cooked on the stovetop with butter or olive oil with precooked diced chicken added and then served over pasta.Reply
This was quite good, my family really enjoyed it. I served it with tri-color pasta and garlic bread. The only changes I made were to use fresh basil from my garden and I cooked it on low for only 4 hours as it looked quite done at that time. My crock runs a little hot, I think. Oh, and I used portobello mushrooms. Thanks for the recipe Annacia, I'll be making this one again!Reply
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