- 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."
"Delicious, quick & easy, what more could ya ask for! I kept the chicken breast whole, the thin sliced ones, used Italian dressing mix & added sliced onion. Dad loved it, said "it's a keeper"."
"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!"
"quick. easy. yummy."