Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Wednesday, July 27, 2011

The Recipe: Rosemary Chicken and Fire Roasted Tomatoes

Prep:  10 mins
Cook:  Low 5-6 hours; High 3 hours 
Serving Size:  6
Category:  Poultry

  • 2 pounds of chicken breast, frozen
  • 1- 6 inch stalk fresh rosemary, chopped 
  • 2 cans Hunts Fire Roasted Tomatoes; undrained 
  • 1 large onion; chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cloves of garlic; minced  
Place frozen chicken in the crock and top with chopped onions.  Add 1 and 1/2 cans of the Hunts Fire Roasted Tomatoes, undrained.  Combine chopped rosemary, salt, pepper and garlic to the reserved tomatoes and mix; pour mixture in crock.

Cover and cook on low for 5-6 hours.

Serve over yellow saffron rice. 

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