This recipe came from my friend Brianne at church...
It's from the eat at home blog and very easy to make...
Italian Chicken with Tomatoes in the Crock-Pot
Here's the recipe:
3-4 lbs. boneless chicken breast
⅓ cup olive oil
4 Tbs. red wine vinegar
1 tsp. oregano
1 tsp. basil
2 garlic cloves, crushed
salt and pepper, to taste
15 oz can petite diced tomatoes
½ cup Italian blend shredded cheese
Place chicken in shallow dish.
Whisk together all ingredients except tomatoes and cheese.
Pour marinade over chicken. Refrigerate for 20-30 minutes or up to overnight.
Brown chicken in olive oil in a skillet over medium heat.
Place chicken in Crock-Pot.
Add tomatoes to skillet, stirring to scrape up browned bits.
Pour over chicken in Crock-Pot.
Cook on low for 7-8 hours or high for 5-6 hours.
Top with shredded cheese.
Mmmmm.... and that cheese on top just makes it.
perfect food for a cold chilly night...
and did I mention my whole house smelled amazing?!