Crockpot Chicken Pomodoro Recipe

Crockpot Chicken Pomodoro Recipe

2 pcs of whole chicken breast fillets; halved & skinned
1/4 tsp of salt
1 pc of onion (medium); minced
1/4 tsp of pepper
1 Tbsp of oil
1/4 tsp of paprika
1 red pepper (small); sliced
1 garlic clove; minced
1/2 tsp of rosemary leaves; dried
1 canned tomatoes (14.5 oz); crushed
1 pkg of peas (10 oz)

Combine the pepper with paprika and salt in a medium-sized bowl. Mix well. Toss in the chicken. Mix well to coat evenly. Set aside.

Place medium-sized skillet with veggie oil over medium-high heat. When the oil is hot, saute the chicken ’til edges are very light brown. Remove from heat. Transfer to crockpot together with grease. Set aside.

Combine the onions with red pepper, garlic, rosemary, and tomatoes in one small bowl. Mix well. Add this mixture to the chicken. Put on the lid. Set heat to low.

Cook ’til chicken is tender (approximately 4-6 hours). About an hour into cooking completely, stir in the peas. May be used as topping for rice or pasta.

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