A tasty tomato and chicken dish, which is great for those cold winter nights.
Ingredients
2 TBSP of olive oil
1 onion
1 tsp of Easy Garlic or two cloves of crushed garlic
455 g of chicken breast cubed
Salt and pepper
250 g of sliced fresh mushrooms
750 gram jar of pasta sauce (I used Dolmio)
1 green pepper, seeded and cubed
Method:
- Preheat the slow cooker
- Sauté the onion and garlic in the oil for 2-3 minutes. Add the chicken. Season with salt and pepper. Cook until chicken is sealed.
- Add the mushrooms and cook for a few more minutes. Until they soften a bit.
- Add the pasta sauce and green pepper. Mix well.
- Transfer to slow cooker and cook on low for 7-9 hours.
Serve on a bed of pasta and sprinkle parmesan on top. Caesar salad and garlic bread finish it off nicely.
Enjoy.
Yum! Add it to The_Moiderer’s slow cooker linky.
Yes, I will endeavour to remember. TY
Just got a slow cooker for Christmas so looking for yummy recipes. I had one before but it didn’t require preheating but this one does so it’s thrown me a little off balance. I had just got that cooker so really I’m still a new newbie….That looks good.
How many servings/people would you say that’s good for?
It made loads….more than enough for hubby and I and froze the left-overs. So I’d say there was definitely enough for atleast 4 people.
Mine says preheat as well. But I read that as just turn it on when you start prepping…it has 7 hours to cook so sure it gets to the right temp.