I got a crockpot for Christmas, and I have already fallen in love. How could I not? It makes it so quick and easy to prepare loads of clean meals to enjoy throughout the week.
I took her on her maiden voyage for my very first grown up dinner party on New Year’s Eve. On the menu? This amazing beer braised pot roast with creamy cheddar grits. It turned out exactly how I wanted it to: melt in your mouth beef with a rich stout sauce over one of my newly found favorite foods, grits.
I’m finding new ways to use my crockpot, and tonight’s #cookingadventure was a modified version of He and She Eat Clean’s Italian Stallion crockpot chicken.
Modified because I added extra garlic and super secret veggies: handfuls upon handfuls of spinach.
Popeye would be proud.
Right now, it’s in the crockpot overnight, but I can tell you that pre-cooking it tastes bright, fresh, and just a little spicy. Not bad for my very first attempt at homemade tomato sauce.
I’ll be sure to share how it tastes as a final product, but here’s the recipe so that you can try it yourself!
Have a favorite crockpot recipe? Share it with me in the comments!
“Italian Stallion” Crockpot Chicken (with a secret!)
5 medium tomatoes
1/2 medium white onion
3 handfuls spinach
5 cloves garlic
2 tbsp olive oil
2 tbsp tomato paste
1 tbsp thyme
1 tbsp parsley
1 tbsp basil
1-2 lbs chicken breasts
salt and pepper to taste
- In a blender, blend all ingredients except chicken breasts
- Taste after blended, and season with salt and pepper
- Pour blended sauce into large saucepan and bring to a simmer
- Simmer on low heat for 10 minutes
- Season chicken breasts with salt and pepper; place in slow cooker
- Pour sauce over chicken breasts, and mix to combine and cover chicken
- Set the crockpot on low and let it cook overnight
- In the morning, shred chicken and mix with sauce; serve with veggies or pasta