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Tuscan-Style Chicken

I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette. —Mary Watkins, Little Elm, Texas
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    4 servings

Ingredients

  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 10 small red potatoes (about 1 pound), quartered
  • 1 medium onion, chopped
  • 1 can (6 ounces) tomato paste
  • 2 fresh rosemary sprigs
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried basil
  • 1 teaspoon Italian seasoning, divided
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

Directions

  • In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives.
  • Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.

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