Chicken with Olives and Tomato Sauce (adapted from cookinglight.com)
1 t. salt, divided
1/4 t. black pepper
3 cloves garlic, minced
1 t. crushed red pepper
3 T. tomato paste
1 14 1/2 oz. can diced tomatoes
1 small can sliced black olives (or, if you feel fancy, 1/4 c. kalamata olives, sliced)
2 T. chopped fresh flat leaf parsley
1/4 c. chicken broth
Place chicken in the slow cooker in a single layer (as much as possible) and season with 1/2 t. salt and pepper. Sprinkle garlic and crushed red pepper on top. Dollop the tomato paste on top of the chicken and pour in the diced tomatoes and olives. Season with remaining 1/2 t. salt. Add parsley and chicken broth and cook on low for 6-8 hours or on high for 4-6 hours.
To prep ahead place all ingredients in the slow cooker as directed above and store in the fridge. The next morning just plunk it in the pot to cook! (be careful when you plunk)
Serves 4 (306 calories each serving) according to my calculator on loseit.com
Serves 4 (306 calories each serving) according to my calculator on loseit.com
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