Venetian Chicken Crock Pot Recipes

SLOW-COOKER ITALIAN CHICKEN

Slow-Cooker Italian Chicken image

My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1 cup reduced-sodium chicken broth
1 cup stewed tomatoes, cut up
1/2 cup tomato sauce
1 small green pepper, chopped
1 tablespoon chopped green onion
1 garlic clove, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked pasta
Shaved Parmesan cheese, optional

Steps:

Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.

VENETIAN CHICKEN (CROCK POT)

Venetian Chicken (Crock Pot) image

Make and share this Venetian Chicken (Crock Pot) recipe from Food.com.

Provided by Bluenoser

Categories One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon sweet paprika
1/4 cup flour
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2 1/2-3 1/2 lb) broiler-fryer chickens, cut up
4 dried mushrooms
1/4 cup chopped sun-dried tomato
1 small onion, chopped
2 tablespoons red wine (optional)
1 (8 ounce) can tomato sauce
1 tablespoon lemon peel, grated

Steps:

In a large bowl combine paprika, flour, salt, basil, pepper.
Coat chicken pieces with mixture and set aside.
Rinse mushrooms and break into small pieces (remove and discard thick stems).
Place mushrooms, sun-dried tomatoes and onion in a crock pot.
Place chicken pieces on top.
In a bowl, combine wine, if using, and tomato sauce and lemon peel.
Pour over chicken.
Cover.
Cook LOW 5-6 hours or til chicken is tender.
Serving suggestions:.
Serve over cooked pasta, top with grated parmesan cheese and parsley.

Nutrition Facts : Calories 457.7, Fat 28.8, SaturatedFat 8.2, Cholesterol 141.9, Sodium 477.1, Carbohydrate 11.5, Fiber 1.7, Sugar 3.6, Protein 37

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