Chicken Crock-atore

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NUTRITION per serving: 321 Calories; 17g Fat; 29g Protein; 14g Carbohydrate; 3g Dietary Fiber; 68mg
Cholesterol; 565mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat. Points: 7

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  • 6

Ingredients

  • 3 tablespoons vegetable oil
  • 6 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup chopped onion
  • 1 cup chopped bell pepper, seeded and deribbed
  • 1 clove garlic, pressed
  • 32 ounces canned diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • 1/3 teaspoon crushed red pepper flakes
  • 3/4 cup Kalamata olives, sliced

Preparation

Step 1

Brown chicken breast halves in oil over medium-high heat. Don't worry about
cooking them through; just brown them nicely on the outsides. Season with salt and pepper to taste and place in a
slow cooker. In the same skillet, sauté onions, bell pepper and garlic till onions are translucent. Add tomatoes with their juice, Italian seasoning, bay leaf and crushed red pepper flakes. Bring to a boil, scraping up the browned bits from the bottom of the pan; simmer sauce for a few minutes to blend flavors. Pour sauce over chicken. Cover and cook on low heat setting for about 6 hours, or until chicken is done. Add sliced olives.

SERVING SUGGESTION: Serve over spaghetti. Top with grated Romano or Asiago cheese, if desired.
Add a Caesar salad and some warm whole grain rolls.

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