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I present you with an Italian slow cooker dinner with intensely flavored ingredients that yields a juicy, savory chicken-vegetable combo that can’t be beat!
2 tablespoons olive oil, divided
4–5 chicken bottoms, cleaned and patted dry
2 teaspoons salt, divided
pepper, to taste
1 onion, diced
3 cubes Gefen Frozen Garlic
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 green pepper, diced
8 ounces (225 grams) baby bella mushrooms, cleaned and sliced
14 ounces (400 grams) Tuscanini Diced Tomatoes
6 ounces (170 grams) tomato sauce
2 teaspoons Italian seasoning such as Tuscanini
1 cup rice or 5 medium potatoes, scrubbed and cut into quarters
2 – 2 and 1/2 cups water
Heat one tablespoon oil in a large frying pan until hot. Place chicken into the pan, skin side down, and sprinkle with one teaspoon salt and some pepper. Sear for four to five minutes, until skin begins to brown; turn over and brown on the other side for an additional three to four minutes.
Lightly spray your slow cooker and turn the heat to low. Transfer the chicken to the crock.
Add one tablespoon oil to the frying pan and sauté the onion until beginning to soften; add garlic and vinegar and cook for another few minutes, stirring to combine.
Transfer onion to the slow cooker. Add the pepper, mushrooms, diced tomatoes, tomato sauce, and Italian seasoning to the slow cooker.
If using rice, add the rice and two and a half cups water; if using potatoes, add potatoes and two cups water. Lightly stir to distribute the ingredients evenly. Make sure the rice, if using, is covered with water. Cover the slow cooker and cook on low for five to six hours. Serve hot.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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