Crock Pot Chicken with Tomatoes

In the interest of making life easier for back to school, today we’re talking super simple crock pot chicken. I know we’ve posted crock pot chicken before, but this is more of a complete meal instead of just chicken. This really couldn’t be any easier, and all you need to add is some kind of carb-y side. We will serve this with rice, pasta, baked potatoes, or, like we did here, quinoa. Who doesn’t love quinoa?!

When I make this dish, I put all of the ingredients in the slow cooker in the morning, and then I set it on low and it’s ready to go for dinner. If you get a late start, you can cook it on high for 4-5 hours. Tonight is actually our meet the teacher night at school, and this would be the perfect meal for our busy evening, but it’s my birthday, so I’m taking a pass on dinner! Trust me though, we’ll be making this next week once school starts up again!

What are your go to meals for busy nights?

Crock Pot Chicken with Tomatoes

Ingredients:

• 6 Chicken thighs, bone in
• 2 lbs. cherry or grape tomatoes
• 1 large onion, sliced
• 2 sticks celery, chopped
• 1 c. sliced mushrooms
• 1 green pepper, diced
• 2 garlic cloves minced
• 2 Tbsp Italian seasoning
• 1 small can tomato paste
• 3 Tbsp sugar
• 1 c. chicken broth
• shredded cheese

Instructions:

1. Grease the slow cooker and add onions.
2. Top onions with  chicken thighs and all remaining ingredients, except for the cheese.
3. Cover and cook on low for 8-9 hours, or on high for 4-5 hours.
4. When the time is up, use a pair of kitchen tongs to remove skin and bones from the chicken. The chicken should come apart easily.
5. After you’ve discarded the skin and bones, use a fork to shred the chicken, and then stir the entire mixture.
6. Cook on low for twenty more minutes.
7. Serve with rice, noodles, quinoa, etc… top with shredded cheese.