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ruralrob and anyone else that likes easy healthy crockpot sorts of things....
Shannonjodfoster and I thought this recipe up gosh, in like 2004 when I first experimenting with cooking as sort of a "what flavors might go together well" experiment. and this has turned into one of my most favorite:
SHANNON ADAMSON CHICKEN
1 package - (2.5 lbs) frozen chicken tenders (defrosted completely)
1 bottle Newman's Own Balsamic Vinaigrette
2 14.5 oz cans Hunts Fire Roasted Tomatoes with Garlic
(you can use a large jar of marinara here - but you'd need to thicken the sauce later in the recipe)
1/2 pound mushrooms - rinsed
Set up the crockpot on low and put the tomatoes and balsamic vin in the bottom - add the chicken and cook on low for 6-8 hours. at the 4 hour point - siphen some of the oil from the vinaigrette off the top (usually about 1/2 a cup or so) - then completely stir the whole pot. (of course, if you are at work while it's cooking away - the stir won't happen - but as soon as you get home - stir it all up gently) One hour before serving - add mushrooms.
Sometimes this recipe will create ALOT of sauce (depending on the crock) - I most times seperate the chicken and mushrooms and put them in the oven warming - while I take the tomato sauce and reduce it down in a stock pot on the stove for about 30 minutes. It is SO flavorful - and reducing it slowly just makes it even more so. You'll love it! Next to the Parmesan Chicken - it is one of my best original recipes. ;)
I usually serve this on extra-wide egg noodles sprinkled with thyme and olive oil.
SUPER duper easy - and major delicious.
ruralrob and anyone else that likes easy healthy crockpot sorts of things....Shannon
jodfoster and I thought this recipe up gosh, in like 2004 when I first experimenting with cooking as sort of a "what flavors might go together well" experiment. and this has turned into one of my most favorite:SHANNON ADAMSON CHICKEN
1 package - (2.5 lbs) frozen chicken tenders (defrosted completely)
1 bottle Newman's Own Balsamic Vinaigrette
2 14.5 oz cans Hunts Fire Roasted Tomatoes with Garlic
(you can use a large jar of marinara here - but you'd need to thicken the sauce later in the recipe)
1/2 pound mushrooms - rinsed
Set up the crockpot on low and put the tomatoes and balsamic vin in the bottom - add the chicken and cook on low for 6-8 hours. at the 4 hour point - siphen some of the oil from the vinaigrette off the top (usually about 1/2 a cup or so) - then completely stir the whole pot. (of course, if you are at work while it's cooking away - the stir won't happen - but as soon as you get home - stir it all up gently) One hour before serving - add mushrooms.
Sometimes this recipe will create ALOT of sauce (depending on the crock) - I most times seperate the chicken and mushrooms and put them in the oven warming - while I take the tomato sauce and reduce it down in a stock pot on the stove for about 30 minutes. It is SO flavorful - and reducing it slowly just makes it even more so. You'll love it! Next to the Parmesan Chicken - it is one of my best original recipes. ;)
I usually serve this on extra-wide egg noodles sprinkled with thyme and olive oil.
SUPER duper easy - and major delicious.
