I love using my slow cooker. I use it in the summer so I don’t heat up the house. I use it in the winter to make warm comfort foods. It is the perfect kitchen tool for a busy person who just doesn’t have time to spend an hour in the kitchen every day. That’s me, and I think it’s probably you too. My kitchen is pretty small, so real estate is as valuable as free time. I don’t hang onto anything that doesn’t earn its keep. I use my slow cooker about once per week, even more when we are crazy busy. Check out my rustic Italian chicken recipe for a delicious and hearty slow cooker meal, sponsored by Red Gold.
About Red Gold
Red Gold is a canned tomato company in the Midewest that produces juicy, red tomatoes. Their canned tomatoes come in crushed tomatoes and regular petite diced tomatoes, plus several flavored varieties that include garlic, chilies, and herbs. Tomatoes are just good for you. They’re naturally high in vitamin C, which my whole family needs when the weather turns cold.
Rustic Italian chicken recipe
This rustic Italian chicken recipe was inspired by this one from Red Gold tomatoes. Check out the others available too.
- 2 boneless, skinless chicken breasts
- 3 carrots
- 2 celery ribs
- 1 green bell pepper
- 4 cloves of garlic (about 2 teaspoons)
- 1 14.5-ounce can of Red Gold petite diced tomatoes
- 2 15-ounces cans of Red gold crushed tomatoes
- 2 tablespoons of Italian seasoning:
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried marjoram
- 1 teaspoon dried parsley
- Mix in a jar and store the unused portion for a few months.
- salt and pepper, to taste
- 1 12-ounce box of pasta
Trim the chicken as needed and place it in the slow cooker.
Chop the carrots, celery, and bell pepper into chunks. This is where the “rustic” comes in. They don’t have to be too perfect. If your kids are hesitant to eat certain vegetables, you can dice them smaller. Finely chop the garlic if needed. I’ve been using minced garlic in a jar, which is cheaper and much faster.
Add the vegetables and canned tomatoes to the slow cooker.
Add the Italian seasoning and sprinkle in salt and pepper.
Stir the pot gently, just enough to mix the veggies with the sauce and let some sauce run under the chicken. Put on the lid and let it cook on low for about 8 hours or high for about 4 hours. I have found that slow cooker times vary a lot, because “low” and “high” can vary by hundreds of degrees from one to the next.
When the chicken is ready, boil a pot of water on the stove and cook the pasta according to the package directions, usually about 9 minutes.
For each serving, put a scoop of pasta on each plate. Divide the chicken between everyone. Top with additional vegetables and sauce.
Disclosure: The products and a giveaway were provided by Red Gold. All opinions are my own and I’d never recommend a product I don’t like.