Thursday, December 19, 2013
crockpot chicken with stewed tomatoes and herbs
The husband is working crazy long shifts and we haven't been out hiking. I'm bored. When I'm bored, I cook. Or clean. But today I felt like cooking.
6 boneless, skinless chicken breasts or thighs
2 15 oz cans of stewed tomatoes
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon sea salt
1/4 teaspoon pepper
The chicken goes in the crockpot first. Then the stewed tomatoes, garlic, and spices go on top of the chicken. Cook on low 6 hours.
Serve with rice. (I use brown rice.)
There's a lot of tomato-y liquid leftover....I put it in a saucepan, add a little flour, and make a thick sauce out of it. We pour that over the rice.
Oh, the most important part....brownies for dessert!