Saturday, September 19, 2009

Italian Chicken (in the Crock Pot)

My mom, sister and I have frequently been using our Crock Pots lately. The two of them had both told me about this Italian Chicken dish using one of the McCormick slow cooker packets. So, I finally decided to make it. *Note, I found this particular packet at Sweetbay. I was having trouble locating them at Publix.

Ingredients: (This is all on the packet, but I have some cooking modifications to share)
1 McCormick Italian Chicken packet
2.5 lbs chicken (Definitely use skinless, boneless chicken breast. When you use bone-in chicken it all just breaks down and you're left with a bunch of bones hanging out in your sauce.)
1 (12 ounce) package fresh mushrooms, sliced
2 (14 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste (one of the very few times you'll actually use a whole can of tomato paste)

Add the chicken to the Crock Pot, then the mushrooms. Mix the seasonings, tomatoes and paste together, pour on top. Cook on low for 6 hours. *Note the package says 8 hours on low, but that is really too long.

Remove the chicken and mushrooms to a platter. Stir the sauce well. You can serve over pasta or creamy polenta as I did.

Creamy Polenta
2 cups chicken broth
2 cups milk
1 cup polenta or cornmeal
salt and pepper to taste
olive oil
1/2 cup parmesan cheese, grated

In a saucepan bring the broth and milk to a simmer over medium-high heat, season with salt and pepper to taste. Reduce heat to low while whisking the cornmeal in slowly and continue for about 5 minutes until it starts to thicken. Add a drizzle of olive oil and stir in the cheese until melted.

2 comments:

  1. Great recipe and so easy! I'll have to try this sometime :)

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  2. We made this tonight! Ok, my husband followed your instructions after I got all the ingredients together for him before I left for work today. YUMMY! Our 5-yr-old loved it, too. The minute she got home, she said the house smelled yummy! Thanks for another great recipe.

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