Slow Cooker Rosemary Chicken

I’m two-for-two with Slow Cooker Sundays in 2014!

I found this recipe on Pinterest this week and knew it would be perfect since I had all of the ingredients (minus the potatoes and cheese) already in the house.  I decided to omit the potatoes altogether (I don’t need the extra carbs!), and went with grated Parmesan cheese instead of shredded Italian (mainly because it saved me a trip to the grocery store!).

The chicken was nice and tender.  There was a slight tang from the vinegar and a small backdrop of heat from the crushed red pepper flake.  The rosemary flavor was not overpowering at all  (It’s certainly a strong flavor, so I was worried.  It was delicious though!)  This recipe was also a perfect use for canned green beans, which my husband happened to pick up when he was grocery shopping recently.  (I have never bought canned green beans before and was pretty unsure about them.  I think the slow cooker is definitely the way to go with them.)

With prep, this meal took only 4½ hours total.  You could also cook it on low for 8 hours (instead of high for 4) if you’d like.  I think cooking it for only 4 (plus laying the chicken on top of the vegetables instead of underneath them) helped the chicken breasts stay in one piece (rather than falling apart into pieces).  You may want to serve this over couscous or rice to absorb the sauce and to add a little more subsistence.  Or, use the potatoes.

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Start with the prep work…

  • Crush 6 cloves of garlic, slice 1 onion, and roughly chop 1 small can of stewed tomatoes, reserving the liquid from the can.

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  • Pour 1 small can of French style green beans into your slow cooker.  (Drain it first!)

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  • Add the garlic, onion, tomatoes, and tomato juice from the can.

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  • Add 4 sprigs of fresh rosemary.

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  • Stir to combine.

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  • Add ½ cup water to a large measuring cup.

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  • Pour in ¼ cup red wine vinegar.

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  • Add 1 small can tomato paste.

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  • Sprinkle in 1 teaspoon salt.

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  • Pour in ½ teaspoon dried oregano.

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  • Add ½ teaspoon ground black pepper.

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  • Finish with ¼ teaspoon crushed red pepper flake.

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  • Whisk to combine all ingredients.

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  • Pour the sauce over the vegetables.

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  • Stir everything.

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  • Place 1 package of thinly sliced chicken breasts over the vegetables.

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  • Turn the chicken to coat both sides in the sauce.
  • Spoon a little sauce over the top of each.

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  • Cover and cook on high for 4 hours.

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  • Remove the rosemary stems.

When serving, spoon the sauce and vegetables over the chicken.

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Top with some grated Parmesan cheese.  Enjoy!

Slow Cooker Rosemary Chicken (serves 4)

 

INGREDIENTS:

  • 1 small can French style green beans, drained
  • 6 cloves garlic, crushed
  • 1 onion, sliced
  • 1 small can stewed tomatoes, chopped
  • 4 sprigs fresh rosemary
  • ½ cup water
  • ¼ cup red wine vinegar
  • 6 ounces tomato paste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flake
  • 1¼ pounds thinly sliced chicken breast

 

DIRECTIONS:

  • Add the green beans, garlic, onion, stewed tomatoes, and rosemary to the bottom of your slow cooker.
  • Whisk the water, vinegar, salt, pepper, oregano, and red pepper flake together to make a sauce.
  • Pour the sauce over the vegetables.
  • Stir to combine.
  • Place the chicken on top of the vegetables.
  • Turn the chicken to coat in the sauce.
  • Spoon a little sauce on top of the chicken.
  • Cover and cook on high for 4 hours.

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