Slow-Cooker Chicken Pomodoro
Chicken pomodoro should be perfectly suited for the slow cooker, but most slow-cooker recipes result in a dull, waterlogged dish. For a pomodoro recipe with assertive tomato flavor, we’d need to perfect the sauce. Both fresh tomatoes and canned diced tomatoes released too much liquid during cooking. Compounded with the juices from the chicken, they created a thin, dull sauce. Switching to tomato paste proved to be the answer; the thick, concentrated paste, thinned with a little heavy cream and the chicken’s juices, gave our sauce the perfect consistency and bold tomato flavor. Finishing the sauce with Parmesan contributed a nutty flavor, and a sprinkling of fresh basil tied it all together.
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Equipment
- 1 Slow Cooker or Crock Pot
Ingredients
- ¼ cup onion finely chopped
- ¼ cup tomato paste
- 2 garlic cloves minced
- 1 tbsp extra-virgin olive oil
- ½ tsp oregano minced fresh or 1/8 tsp dried
- Salt and pepper
- Pinch red pepper flakes
- ¼ cup heavy cream
- 2 chicken breasts 6- to 8-ounce boneless, skinless & trimmed
- ¼ cup Parmesan cheese grated
- 2 tbsp basil chopped fresh
Instructions
- Microwave onion, tomato paste, garlic, oil, oregano, ¼ teaspoon salt, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes.
- Transfer to slow cooker.
- Stir in cream.
- Season chicken with salt and pepper and arrange in even layer in slow cooker.
- Cover and cook until chicken registers 160˚ F for 1 to 2 hours on low.
- Sprinkle chicken with Parmesan, cover, and let sit until cheese is melted, about 5 minutes. Sprinkle with basil and serve.
Notes
Nutrition
Serving: 1gCalories: 545kcalCarbohydrates: 3gProtein: 54gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 187mgSodium: 15148mgPotassium: 903mgFiber: 0.3gSugar: 1gVitamin A: 1645IUVitamin C: 4mgVitamin D: 1µgVitamin E: 2mgCalcium: 205mgIron: 3mgZinc: 2mg
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