Crockpot cooking – Chicken and tomatoes

One of my favorite flavors is tomato. I’ll eat tomato any way and I always have several varieties of them in my cupboard. I have tomato sauce, tomato paste, stewed tomatoes, crushed tomatoes. In the fridge right now, I have Roma tomatoes and grape tomatoes (I like them better than cherry tomatoes). So when it comes to recipes, if there are tomatoes in it? I’m there.

And then there are tomatoes right off the vine...

And then there are tomatoes right off the vine…

Because we’ve been doing one pot recipes this last couple of weeks, I’m sharing one of my regularly used ones with you.

Ingredients

2 pounds boneless, skinless chicken (I buy thighs already deboned and skinned, but breasts work just as well)
4 cloves garlic, peeled and crushed (I have a jar of the flash frozen garlic in my fridge and will often use this when I’m in a hurry)
4 tomatoes, chopped (you can use a can of tomatoes, without the juice,, but I always use real tomatoes and up this to 5 or 6 if the tomatoes are smaller ones)
Diced celery (start with 4 stems, but I use more because I like the crunch of it), diced
2 small zucchini, diced (2 cups)
1 bell pepper (I use yellow, because then I’ve got green, yellow and red)
One jar or can of tomato sauce (again, depends on the day for me what type of sauce I use – sometimes spicy, sometimes not)
1 tsp dried basil
1 tsp dried thyme

Directions

1. Put the chicken in the crockpot. Add garlic, tomatoes, celery, zucchini, and pepper. (BTW, if I have other vegetables I want to use up, I might throw them in as well. Think of this as a fridge clearing possibility.)
2. Pour the sauce on top, making sure to cover everything, sprinkle the spices on top.
3. Set your slow cooker for low and cook for 6 to 7 hours. Shred the chicken with a sharp knife and fork before you serve it.

Yum, yum. In fact, I think I’ll make this for dinner tomorrow.

Kate

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