I have a love affair with my slow cooker. I get so excited when I know 10 minutes in the morning means dinner will be waiting for me when I get home. It is almost like having my own personal chef. I don’t know where my mother came up with this recipe, and to be honest the first time she made it I had serious doubts. However, it has become a staple in my family. And how can you complain about a recipe with only 3 ingredients?
6 Skinless Chicken Pieces
2 Cans Italian Stewed Tomatoes
Half a Large Onion, sliced
Prepare the chicken by removing the skin. Trust me, this is a step you do not want to skip. Most pieces of chicken I can pull the skin off in 5 seconds, so it does not add a lot of time. You can purchase skinless pieces but you will pay a lot more for the convenience. I prefer to use thighs because the dark meat holds up to long cooking better then the lean breast. If you opt for the breast, it will be done in only 6 hours so make sure you keep that in mind.
Season the chicken pieces with salt and pepper and lay in the slow cooker.
Pour the tomatoes on top of the onions. Diced tomatoes will cook down more so I use 1 can of larger pieces. If you think your tomatoes need a little flavor boost, go ahead and add some garlic, oregano, basil or even a dash of pepper flakes.
Set the cooker on low and leave it. Yes, I said leave it, you are done. It took me about 5 minutes to fill the cooker at 8 in the morning. By 4:00 this is what waited for me in the kitchen.
I serve this with rice or pasta. If I have some Parmesan cheese on hand, I put it on the table for self service, but you don’t need it. if you find your stewed tomatoes don’t have much flavor in the way of herbs, you can always add a little garlic, parsley or oregano as well.