Monday, November 15, 2010

Crockpot Recipe: Easy Italian Chicken

Crockpot Mondays has become a weekly thing in our house. It's a nice, easy way to start out the week and always produces lots of leftovers, great for lunches and at least one dinner meal later in the week.

While consulting my go-to crockpot cookbook, Biggest Book of Slow Cooker Recipes, we found an easy and tasty-sounding recipe: Easy Italian Chicken. Plus, it called for cabbage, and we had a lot of it to use up from the CSA box.

We followed the recipe pretty closely. We did add about some green bell pepper, though. Here's the recipe/ (It made four servings)
Easy Italian Chicken
-1/2 of a medium head of cabbage, cut into wedges
-1 medium onion, sliced and separated into rings
-1 4.5-oz. jar of sliced mushrooms (I used fresh mushrooms)
-2 tbs. quick-cooking tapioca
-2-2.5 lbs meaty chicken pieces, skinned (we used three chicken breasts)
-2 cups meatless spaghetti sauce
-about 3/4 of a green bell pepper, sliced
-grated Parmesan cheese, to taste

In a crockpot, place cabbage wedges, onion, mushrooms and pepper. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour sauce over chicken. (The crockpot was really, really full!)

Cover and cook on low heat for 6-7 hours or on high for 3-3.5 hours. When cooked, transfer to serving platter. Sprinkle with cheese.
We served the chicken just in a bowl (with a side salad). It would be pretty filling, but you could serve it with garlic bread or over noodles or polenta.

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