After the end of the school year and just getting back from vacation I'm ready to get back to my meal-planning and cooking again! This was the last new recipe we tried that I never got around to blogging about. I had seen it posted a few times on Melissa's Bargains weekly menu but when I saw it also had good reviews on Favorites, I decided I better give it a try. Of course, the fact it was an easy crock pot meal helped in my decision too. It was easy and flavorful and light. I also LOVED the tanginess and the fact that my kitchen didn't get hot making it!
Ingredients:
4 Boneless Skinless Chicken Breast Halves – approx. 1.5 to 2 lbs.
½ C. Olive Oil
½ – 1 C. Balsamic Vinegar – depending on how tangy you like the recipe (I used 1/2 c and it was plenty for us)
1 large can of diced tomatoes (I took this to mean a big 28 oz can)
1 can tomato sauce (I used an 8 oz can)
3-4 cloves of garlic minced or pressed
2 t. crushed dry oregano
Directions:
Combine all ingredients in Crockpot. Cook on low for 6-8 hours. Shred chicken with a fork and serve chicken and sauce over rice or angel hair pasta. The consistency and taste of the sauce is sweet and tangy like an Italian barbeque sauce.
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5 comments:
That looks delish! I love things that I can just leave in the crock pot. I wouldn't have thought to serve it with pasta though...we're a rice family, but I'll have to try it, thanks!
I need to start using my crockpot more. This looks delicious! :)
This sounds really good. I like how you've described it as Italian bbq sauce, sweet & tangy. Sounds like a delicious dinner indeed!
This recipe was actually an experiment to adapt one of my favorite recipes to the crockpot! I'm glad it's making the rounds and that you like it. I always find a lot of inspiration from your wonderful blog. :)
I am thinking we need to try it over rice sometime! We just had this again last night...
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