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Thursday, August 15, 2013

Throwback Thursday : Crockpot Chicken and Green Olives

I can't believe how little River was. So cute. Great recipe too.

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My kids really liked this, thus I had to share .

And most of the ingredients were really inexpensive due to sales and coupons ... wanted to pass along that part too, just in case there's a reader out there who isn't paying attention to the great deal blogs.  Once you begin to coupon and shop carefully you'll be hard pressed to go back to paying full price for much of anything (and some things, like toothpaste, toothbrushes, shampoo, etc. I wouldn't ever pay more than $.25 for ... because they can easily be gotten for free).

No pictures because by the time I realized the kids were eating this and liking it it was almost gone (instead at the bottom of the post is a picture of R. eating mini wheats).

Here goes ...

Crock Pot Chicken and Green Olives

1 lb. chicken tenderloins or breasts
a bit of salt and pepper
1 tbsp. dried chopped onion (or 1-2 chopped onions sauteed in a little oil to soften)
1 tbsp. flour
2 c. white cooking wine or dry white wine (you could use chicken broth too but the wine taste is so nice with the olives)
3 cans diced tomatoes, don't drain
1 tsp. rosemary, crushed
1 tbsp. thyme
1 tbsp. parsley
1 jar green olives with or without pimentos, but without pits
a handful or two of fresh spinach, chopped (the more the merrier ... we love fresh spinach)
*look in the fridge and see what else you could add ... maybe mushrooms or thinly sliced carrots

1 lb. pasta

Add all ingredients, except the pasta, into the crock pot in the order listed.  Cover.  Turn it on - low for 5-6 hours, high for 2-3 hours.

Cook the pasta according to package instructions.

Serve the crock pot meal over the pasta.  We pulled out a piece of chicken per person first, then ladled the rest on top.



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