Monday, January 11, 2010

Best Recipe From Last Week's Dinners

Herbed Chicken (adapted from Rhode Island Blue Cross Blue Shield newsletter)
Serves 6-8

1 medium onion, chopped
1 leek, white part only sliced
1 8oz. Pkg baby bella mushrooms, sliced
1 8oz. Pkg baby carrots
3 medium red potatoes, cut into chunks
¼ t salt
1 pound skinless chicken tenders/breasts/thighs
1 15oz. Can crushed tomatoes
¾ cup chicken broth
¼ t fresh thyme
1 sprig rosemary
salt and pepper to taste

1.Coat bottom and sides of crock pot with cooking spray.
2.Place vegetables in the crock pot. Sprinkle with salt.
3.Add chicken, followed by herbs, tomatoes, and chicken broth.
4.Cover and cook on low for 7-9 hours. Season with salt and pepper.

Note: Even if you put whole breasts or thighs in, the long cooking time renders them fabulously shredded by the time it's ready to be served.

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