Since Hamilton arrived—the new programmable stainless steel 6‑quart crockpot—I’ve been excited to put it to work. I still love my old slow cooker, but this one’s digital controls and roomy capacity make meal prep even easier. Throw everything in before you leave, let it cook low and slow, and come home to a flavorful, fuss‑free dinner.
My family has already enjoyed two crockpot dinners in a row, and we might go for a third. As my kids say, this one is “good enough for a restaurant.” Below is a simple, aromatic recipe that’s perfect for busy days.
Tomato Artichoke Chicken
Ingredients
- 2-4 Boneless skinless chicken breasts Depending on size
- 1 14 oz can diced tomatoes with garlic and onion
- 1 can artichoke hearts in brine Not marinated; drained
- Roasted red peppers Optional
- Fresh or dried basil
- Oregano
- 1 tsp Minced garlic
Instructions
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Place the chicken breasts in the crockpot. Top with the canned diced tomatoes (including juices), drained artichoke hearts, and roasted red peppers if using.
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Sprinkle with basil, oregano, and minced garlic. Stir gently to combine the flavors around the chicken.
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Cook on High for about 4 hours or on Low for 7–8 hours, until the chicken is tender and cooked through.
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Serve the chicken and sauce over pasta, risotto, or your favorite grain. Spoon plenty of the tomato‑artichoke mixture over each portion.
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Yields 4–6 servings, depending on the number and size of the chicken breasts used.
Place chicken breasts in crockpot and top with tomatoes, drained artichokes, roasted red peppers, basil, oregano, and garlic.
Cook on High for 4 hours or Low for 7–8 hours.
Serve over pasta or risotto and enjoy.
Serves 4–6 depending on how many chicken breasts you use.