A chicken recipe with surefire results

Pantry ingredients combine to make a most excellent chicken dinner that requires minimal prep time and skill. Photo: Diana Boren

PROVO, Utah, October 23, 2013 — Recently, a friend complained that she had suddenly lost the ability to cook chicken and her Sunday dinner was a failure.  At some moments for all of us, for whatever reason and out of nowhere, things that used to make sense just don’t. Rice turns out crunchy, rolls won’t rise, chicken rebels and bizarre things happen in your cooking pots. Finally, you come to realize that you have lost your cooking mojo. A kitchen gremlin is wreaking havoc. The gods of food are no longer smiling.  

How can the can the ill winds of gastronomic misfortune be reversed? You need a fail-proof recipe to build your confidence and balance your kitchen chi. Slow Cooker Italian Chicken, a revamp of an old Southern Living Recipe, is just that solution. It is Americanized Italian, and one thing is guaranteed: it will be amazing every time. It is also the perfect short notice company supper as everything comes from a can or packet – except for the chicken.


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Slow Cooker Italian Chicken

INGREDIENTS:

6 boneless skinless chicken breasts, thawed and drained          

1 (14-ounce) can diced tomatoes


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1 (14-ounce) can artichoke pieces, drained

1 (6-ounce) can small black olives, drained

1 (4-ounce) can sliced mushrooms, drained

1 packet Zesty Italian Good Seasons Salad Dressing mix


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½ cup red wine vinegar

½ cup olive oil

1 packet onion soup mix

1 pound bucatini or perciatelli  (spaghetti can also be substituted)

METHOD:

Do not at any point stir the ingredients in the slow cooker. Place chicken in the bottom of the slow cooker. Pour the diced tomatoes over the chicken. Layer the artichokes, then olives, and finally mushrooms over the chicken and tomatoes. Combine salad dressing mix, red wine vinegar, and olive oil in a jar with a tight fitting lid and shake until emulsified. Pour over the ingredients in the slow cooker. Sprinkle the onion soup mix on top. 

Put the lid on the slow cooker and cook for 7 to 8 hours on low or until tender. Around 30 minutes before you are ready to serve, heat water in a large pot and cook the pasta according to the package directions. Layer the chicken and vegetables over the pasta on individual plates.

Serves 6

NOTE: The chicken must be thawed and drained or the sauce will be too diluted. It can also be cooked for about 4 hours on the high setting in the slow cooker, or baked in the oven for 1 hour uncovered at 375°F.

 


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Amelia Ames

Amelia Ames is a food writer and reviewer for Communities @Washington Times.  Her column Kitchen Journeys seeks to find the best in food, and those that prepare it for us.  Read more of her recipes, reviews and news at Gastronomy Girl. She received a B.S. in Zoology-Entomology from Brigham Young University.

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