Slow Cooker Tomato Chicken Recipes

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CREAMY TOMATO SLOW-COOKER CHICKEN

Spend ten minutes assembling these ingredients in the morning, and come home to a ready-to-eat chicken dinner. It's delicious served over pasta, rice or quinoa.

Provided by By Corey Valley

Categories     Entree

Time 5h20m

Yield 4

Number Of Ingredients 12



Creamy Tomato Slow-Cooker Chicken image

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano and pepper.
  • In separate bowl, stir together Alfredo sauce, tomatoes and tomato sauce until well combined. Pour mixture over chicken.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
  • Serve chicken with pasta; top with cheese.

Nutrition Facts : Calories 970, Carbohydrate 91 g, Cholesterol 205 mg, Fat 7, Fiber 7 g, Protein 58 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 7 g, TransFat 1 1/2 g

4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 jar (15 oz) Alfredo sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted petite diced tomatoes, drained
1 can (8 oz) Muir Glen™ organic tomato sauce
1 box (12 oz) uncooked pasta (such as penne or mostaccioli)
2 tablespoons cornstarch
2 tablespoons water
1/2 cup shredded Italian cheese blend (2 oz), if desired

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you'll be home when the soup is done and can remove it from the heat, it's best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.

Provided by Sarah DiGregorio

Categories     dinner, easy, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 16



Slow Cooker Chicken Tortellini Tomato Soup image

Steps:

  • In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
  • Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
  • Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.

2 1/2 cups chicken stock
1/4 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, preferably fire-roasted
1 tablespoon balsamic vinegar, preferably aged
6 garlic cloves, finely chopped
2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 1/2 teaspoons dried oregano
2 teaspoons onion powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as needed
1 3/4 to 2 pounds boneless, skinless chicken thighs
5 ounces baby spinach
1 (8- to 10-ounce) package refrigerated cheese tortellini
1 cup grated Parmesan, for serving
Torn or sliced fresh basil, for serving
Black pepper, for serving

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