Crockpot Italian Chicken

In the summer, especially when it hits 100+ which it was today, I try to use the crockpot to make dinner so I don't need to turn on the oven. I grabbed this little seasoning packet by McCormick while grocery shopping yesterday. I had most of the ingredients on hand at home, but had I bought them it probably would have been about $5.00. I was very pleased with how this meal turned out. Bonus: the house smelled yummy all day while it was cooking, and I didn't do much except throw everything in the crockpot! I served mine over whole wheat pasta. (Tip: you can buy whole wheat pasta at Trader Joe's for about $1.25)






Slow Cookers Italian Herb Chicken

Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH


INGREDIENTS
2 1/2 pounds bone-in chicken parts, skin removed (I used about 10-12 "chicken tenders")
1 package (8 ounces) mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste


DIRECTIONS
1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover. I added one cup of water to the mixture. It was really thick, and I didn't want the chicken to burn in the crock pot. I'm glad I didn't, because it turned out perfect!
3. Cook 8 hours on LOW or 4 hours on HIGH. I cooked mine on high for 7 hours, and then let it thicken up for an hour since I added water. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.



NUTRITION INFORMATION
per serving
Calories: 271
Fat: 11 g
Carbohydrates: 16 g
Cholesterol: 77 mg
Sodium: 648 mg
Fiber: 2 g
Protein: 27 g