Crockpot Chicken & Rice
I had a few things lying around the house and decided to pretty much refer to this as a cross between a cacciatore and a puttanesca sauce. I threw it all in the Crock-Pot and it was perfect. The chicken came out so tender and the sauce was deliciously filled with flavor from the peppers, onions and olives. Chicken doesn't need to cook as long in the slow cooker as red meat. 4-5 hours on low is perfect for chicken. Prepare to have on hand some rice, pasta, or crusty Italian bread to pour this delicious sauce and chicken over.
I had leftover tomato sauce, if you do not, you can add a can of crushed tomatoes instead. Just make sure to season well. Add salt, pepper, garlic, oregano, etc.
Ingredients
2-3 skinless, boneless chicken breasts
salt
pepper
garlic powder
drizzle of olive oil
handful of basil
1 1/2 cups tomato sauce
2 cups of water or chicken broth
1-2 tablespoons balsamic vinegar
3/4 cup pitted kalamata olives
2 red bell peppers, sliced
1 yellow onion, sliced
3 chili pepper (if you like spicy)
Instructions
Trim fat off the chicken breasts and place at the bottom of the slow cooker. Season with a sprinkle of salt, pepper and garlic powder on each side. Then drizzle with a little olive oil.
Slice the peppers and onions, place them over top of the chicken. Add the hot chili peppers and olives. Tear the basil leaves and throw in. Pour in the vinegar.
Pour the tomato sauce over top and add the 2 cups of water.*** I didn't add any extra salt or seasoning because of two reasons: Kalamata olives contain a lot of salt already, I didn't want to add more, I tried to keep it on the healthier side but you could add some. Also, since I used a tomato sauce I had leftover, that already was well seasoned. Season to your liking.
Cook on low for 4 hours.
Serve over rice, pasta, or crusty Italian bread.
Optional: top with freshly chopped parsley and grated Parmesan cheese.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.