I don’t know about you guys but I am a huge fan of crock-pot dinners. They are so easy to make and I love having everything mostly done and cooked by the time dinner rolls around. I found this recipe the other day on Moms with Crock Pots and decided to make it for my family. I added a few extra veggies to increase the health factor even more and it turned out delicious. If you are looking for a new crock-pot chicken recipe then add this one to your list.
4-boneless skinless chicken breasts (frozen)
1-can fire roasted tomatoes (undrained)
1-can white beans (drained and rinsed)
1-fresh red bell pepper (chopped)
1-tsp. dried basil
fresh tomatoes (chopped)
fresh asparagus (chopped small)
fresh mushrooms (sliced)
Can Serve with:
100% whole wheat pasta (this is what I did)
Place frozen chicken in crock pot and sprinkle with basil. Layer with canned tomatoes, beans, and red pepper over chicken. Cover with lid and cook on Low for 6-8 hours.
Right before you are about to eat chop up your fresh vegetables and simmer them in a little olive oil in a frying pan on your stove top.
While vegetables are cooking shred up your chicken breast. Once your vegetables are done along with your pasta or rice serve everything up together. I placed my pasta on the plate and then topped it with chicken mixture and then added the fresh vegetables last.