I am always looking for new ideas for the crockpot. We have a few recipes we like, but in the winter I use it a lot during the week and hate making the same thing week to week. I cook overnight and we bring the (sometimes good, sometimes bad) results to work for lunch. Since I'm portioning it out in the morning when I am (usually) late for work, I never take pictures so I can share. However, this recipe is definitely worth sharing!
I need easy recipes that don't require lots of additional cooking when the crockpot is done (to say, thicken a sauce or add a few last minute ingredients). This definitely lends itself to that as it can be served alone if you are watching your carb intake, or with ready made rice in your freezer that is waiting for you. We love this recipe, particularly how it flavors the vegetables. The carrots are my favorite; they remind me of carrots boiled with ham or corned beef - soft and slightly salty. I changed it a bit to suit our tastes... took out the peppers and shifted around the proportions on the veggies.
Chicken San Marco
Slightly adapted from Family Crockpot Recipes
1.5 to 2 cups broccoli florets, cut small
1 large onion, diced
4 medium carrots, peeled and sliced
1 tablespoon chopped garlic
1 teaspoon chicken bouillon
1 (8 ounces) can Italian plum tomatoes, with juice, or 3 plum tomatoes chopped
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 lbs boneless skinless chicken breasts, cut into 1 inch cubes or left whole*
Place broccoli, onions, carrots, and tomatoes in the bottom of crockpot. Place the chicken on top. Mix together remaining ingredients and spread over chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve... however you like! I think it would be good with pasta or brown rice, but I eat just eat it as is... delicious chicken and vegetables!
*I always use frozen chicken because I am too lazy to thaw it. We've never had any problems.