Crock Pot Tomato and Herb Chicken Dinner

Ingredients

- 1 can (28 oz) Nina Whole Peeled Tomatoes, including juice
- 4 boneless, skinless chicken breasts
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1/4 cup freshly chopped parsley for garnish
- 1/4 cup grated Parmesan cheese for garnish

Instructions

1. Prepare Ingredients:
Begin by gathering all your ingredients. Drain the juice from the Nina Whole Peeled Tomatoes into the crock pot and hand-crush the tomatoes in a bowl before adding.

2. Layer Ingredients in Crock Pot:
Place the thinly sliced onion and minced garlic into the crock pot. Lay the chicken breasts over the onion and garlic layer, ensuring even distribution across the bottom.

3. Prepare Tomato Mixture:
In a separate bowl, combine the hand-crushed tomatoes, salt, black pepper, oregano, basil, and red pepper flakes. Mix well to evenly distribute the seasonings.

4. Combine Ingredients:
Pour the tomato mixture over the chicken breasts, ensuring all chicken is covered. Drizzle the olive oil over the top and add chicken broth for extra moisture.

5. Cook in Crock Pot:
Cover the crock pot with its lid. Set it to cook on low for PT6H (6 hours) or high for PT3H (3 hours), depending on your time availability.

6. Finish and Serve:
Once cooking time is complete, check that the chicken is tender and fully cooked with an internal temperature of 165°F. Garnish with freshly chopped parsley and grated Parmesan cheese before serving.

Total Time

PT6H
6 hours

Type of Dish

Dinner

Keywords

Crock Pot, Dinner, Chicken Recipe, Nina Tomatoes, Slow Cooked, Herb Chicken, Easy Dinner, Comfort Food, Crock Pot Meals, Tomato Chicken

Recipe Yield

Feeds 4 adults

Calories

940 calories for the entire dish

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