Monday, November 5, 2012

Artichoke and Olive Crock Pot Chicken

A few weeks ago I wasn't feeling great and it took me most of the day laying on the couch before I realized that 
we had nothing in the house for dinner. Luckily, I keep a very well stocked pantry 
(so well stocked that my husband frequently complains that I am hoarding for the end of the world)
 and I was able to take a peek in my pantry and freezer, grab some of my favorite things, 
throw them in the crock pot and enjoy a delicious meal a couple hours later!
 What is your favorite crock pot meal? I can never get enough of them!

Artichoke and Olive Crock Pot Chicken 
2 pounds boneless skinless chicken breasts
salt and pepper
 1c mixed sliced olives 
2 c sliced frozen fajita veggies 
2 large garlic cloves, thinly sliced 
1 Tbsp Italian seasoning 
1/2 Tbsp fennel seed 
2 (14.5oz) can diced tomatoes  (with juice)
6 Tbsp tomato paste 
1 (14.75 oz) jar marinated artichokes (not drained)
1/4 c marinated sun dried tomatoes 
1/2 c white wine (I used Pinot Grigio)

flat leaf Italian Parsley, chopped

 Place chicken breasts in the bottom of the crock pot. Generously salt and pepper them and then 
layer the remaining ingredients on top of the chicken. Cook on low for 4-6 hours. When ready to serve, 
stir in the parsley and place over rice or pasta.

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