Now that I’m juggling two horses after work on top of normal life and crazed studying, I’m suddenly becoming BFFs with our slow cooker. It’s so far allowing us to keep making healthy dinners even if neither one of us is home until after 7pm (and tired, who wants to cook after that?). This was a Cooking Light recipe that we liked, though it needed extra on all the seasoning – especially the salt and garlic. The only real change I made to the original (besides a heavier seasoning hand) was to use boneless, skinless chicken breast instead of bone-in…that’s just what we had. We’re mostly doing the low carb thing, so we did not server over pasta and it was just fine with a vegetable side. The below is with my changes to up the seasoning.
- 2-3 bell peppers, any color, chopped
- 1 onion, sliced
- 1 (28 oz.) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved
- 1 cup chicken broth
- 3-4 cloves garlic, minced
- 1 1/2 teaspoon Spanish smoked paprika
- Cooking spray
- 1-2 lb chicken breasts – bone in or boneless.
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup reduced fat sour cream
Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker. Heat a large skillet with cooking spray over medium high heat. Season chicken with salt and pepper. Add to skillet and brown all sides. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours, or low for 9-10 hours. Remove chicken and let cool. Shred meat and return to slow cooker; stir in sour cream. Optional: serve over pasta, egg noodles in particular