- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 1 envelope Lipton savory herb with garlic soup mix
- 1/4 teaspoon sugar
- Hot cooked pasta
- Shredded Parmesan cheese
- In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Herbed Chicken and Tomatoes
"This was yummy! Since I used 2lbs of chicken, I added a can of tomato sauce with the diced tomatoes (since I didn't have any more diced tomatoes). I also used a little over a palm full of Italian seasoning. I cooked it 2.5 hours on low then another hour on high. Once it was cooked, I added salt to taste."
"It was okay...nothing special. chicken was overcooked and dry."
"This was quick and delicious with just the right amount of seasoning!I cooked the chicken seperately then added the tomatoes and Italian dressing mix. I let it simmer while I made some mini garlic crescent rolls. Then I added the pasta right to the chicken and tomatoes.I scored cooking this meal for my picky sister!"
"easy and very nice."
"Super easy to make; nothing too exciting, but I would make again!"
"Super easy and even my fiance who doesn't like tomatoes asked me to make it again!"