This is another slow cooker recipe that turned out to be a total success. It made our home smell delicious all day long and was shhhh…super easy to make. Next time I may use boneless skinless chicken breasts instead of bone-in, skin on chicken breasts…we kept finding small pieces of bones which isn’t good for the little one! Inspired by this recipe, it is definitely a keeper.
4 bone-in, skin-on chicken breasts (for optimal flavour)
Salt and pepper
16 ounces mushrooms (I used a mixture of different kinds)
1 onion, diced finely
1 tbsp garlic
3/4 cup chicken broth
1 (28 ounce) can crushed tomatoes
1/4 cup capers, drained (or more, to your liking!)
Fresh basil, chopped
Season the chicken breasts with salt and pepper. In a dutch oven or large soup pan, add about 2 tablespoons of olive oil and heat over medium-high heat. Add the chicken breasts and cook until browned on both sides for a couple minutes each, then transfer the chicken to the slow cooker. Add some more olive oil to the pan and sauté mushrooms and onions until softened, stirring often. Add the garlic for another minute as well as some salt and pepper to taste. Add the chicken broth until slightly reduced, and then the tomatoes, capers and chopped basil. Transfer the tomato sauce mixture to the slow cooker ensuring the chicken breasts are well submerged. Cook on low for 6-8 hours, serve on top of pasta if desired.