This past week I worked really late nights because of all the overtime we had to work. I really hate it but somebody's gotta do it. Well, at any rate I really enjoy coming home to dinner already made and allowing my husband to eat at his own convenience. He gets home a few hours before I do so I feel kinda bad that he has to wait hours on end for me to make dinner.
Because of this, I really like making crockpot recipes. I will make anything I can find. I even bought a huge crockpot recipe book from Borders on clearance for around $2.50. It's been pretty amazing so far. Anyways, I found this recipe on TPOX's blog and if you haven't figured it out yet, hers is one of my fav's. I did my own version and used mostly what I had.
Turned out well, but the chicken was really dry so maybe next time I will just put it on for 4 hours instead of 6. Also, I might use more canned tomatoes to allow the chicken to be more moist. Also next time I might keep the chicken frozen like she does in her recipe. That might help as well.
Chicken San Marco
1 head of broccoli florets, cut small
1 medium onion
4 medium carrots, peeled and sliced
1 tbsp minced garlic
1 tbsp chicken bouillon
1 8oz can italian plum tomatoes, with juice, chopped
1/2 can mexican chili-ready tomatoes
1 tsp oregano
1 tsp rosemary
1 tsp garlic powder
1/2 tsp pepper
2 tbsp cornstarch
2lb boneless, skinless chicken breasts (left whole or cut into cubes)
Place broccoli, onions, carrots and plum tomatoes in bottom of crockpot. Place chicken on top. Mix together remaining ingredients and spread over chicken. Cook on 4 hour setting.