If you didn't stop by on Friday, you missed the debut of Gooseberry Patch's newest book, and believe me it's one you don't want to miss!
If you missed the first recipe I featured, Crock Pot Cream of Potato Soup is something you'll want to make again and again with the cold months approaching. So, click here if you didn't catch it the first time.
The reason I chose this to be the second recipe I featured is simple. It's a great way to stretch a dollar when it comes to the cost of boneless chicken breasts, and I'm always on the lookout for those kind of meals. Chicken is expensive, but if you can find it on sale, or you can figure out how to make only one package feed the whole family, it is a little easier on the weekly food budget.
The flavor of this is so unique, and delicious, it's sure to become one of those dishes your family will ask for over and over. I love that it's pasta, which we love, but also high protein with the chicken. Plus it's got veggies in there too. Oh, and you can start it in the morning, and easily finish when you get home, dog tired and dinner can be on the table in almost no time. It's really a win win recipe for you and your family.
Oh, and Gooseberry Patch is giving a copy of this fantastic cookbook to one lucky EMM fan, so be sure to click here to find out how to enter!
Slow Cooker Provincial Chicken
Submitted by Shari Upchurch, Dearing, GA Found on pg. 139
4 boneless chicken breasts
2 (15 oz.) cans diced tomatoes, with juice
2 zucchini, diced
1 (10 3/4 oz.) can cream of chicken soup
2 TBS balsamic vinegar
1 TBS dried onion
2 TBS dried parsley
1 tsp. dried basil
1 c. shredded cheddar cheese
1/2 c. sour cream
Cooked bowtie pasta
In a slow cooker, combine chicken, tomatoes, zucchini, soup, vinegar, onion and herbs. Cover and cook on LOW for 6-8 hours. Remove chicken, cut into bite-size pieces and return to slow cooker. Stir in cheese and sour cream. Cover and cook for 15 minutes. To serve, spoon over cooked pasta. *NOTE* I seasoned the chicken with salt and pepper. I used an Italian blend cheese and served over penne pasta instead. I also garnished with extra parsley too.
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