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Chicken San Marco Crock Pot Recipe
Serve with Texas Toast and side salad and your dinner is complete.
4 ounces green bell peppers or red bell peppers, cut into strips
6 ounces broccoli florets, cut small
1 tablespoon olive oil
2 large onions, diced
4 ounces carrots, peeled and cut into strips
1 tablespoon chopped garlic
1 teaspoon chicken bouillon
1 (8 ounces) can Italian plum tomatoes, with juice
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes or left
whole
In crockpot cooking, it is best to use frozen chicken so it doesn't dry out. It is up to you which method you choose, both work well. Place the vegetables in the bottom of crockpot with chicken on top. Mix all other ingredients together and pour over chicken and vegetables. Cook on low for 7 to 10 hours and on high for 3 to 4 hours. Serve over your favorite pasta topped with grated Parmesan or Romano cheese.
