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Tag Archives: Sun-Dried Tomatoes

Crockpot Sun-Dried Tomato Chicken

Need to have something quick on the dinner table less than seven hours? Well, then how about you add some serious deliciousness to your dinner menu with this Crockpot Sun-Dried Tomato Chicken Recipe!

Hot and creamy with incredible tomato garlic flavor, this Crockpot Sun-Dried Tomato is chicken excellence in your crockpot.

The first part of the preparation for this dish is crazy easy. All you have to do is throw the chicken into your crockpot and wholá you practically have the whole day to yourself. The other portion seems challenging but it really isn’t all that hard. You basically just set the chicken aside on a plate so you can discard the liquid. Next, you place the chicken back into the insert and add the remaining ingredients. Thirty minutes later you and your family will have a tasty meal that I’m certain you will all dig! My family loved this dish. It was all gone by the end of the day.

*Note: If you don’t feel comfortable lifting a heavy pot to dump the juice then I have the perfect solution to your dilemma towards the end of this post.*

Crockpot Sun-Dried Tomato Chicken

Ingredients

4 Boneless Skinless Chicken Breast
2 (10 oz) cans Campbell’s condensed Cream of Chicken w/Herbs Soup
6 cloves Garlic, minced
½ C Sun Dried Tomatoes drained and chopped
¼ C grated Parmesan Cheese
1 tsp dried Basil
*optional: ½ tsp Red Pepper Flakes

Directions

1. Grease your slow cooker with cooking spray. Put the chicken into your crockpot, and cook on HIGH for three hours or LOW for six hours. After three hours on HIGH or six hours on LOW, grab a pair of tongs remove the chicken from the insert and set aside. Then carefully pick up the pot and discard the juices.

2. In a medium bowl, combine together Cream of Chicken Soup, Garlic, Basil and Parmesan Evenly spread mixture over chicken, then top with Sun Dried Tomatoes. Cook on HIGH for thirty more minutes, or until done. Garnish with fresh chopped Parsley and optional Red Pepper Flakes, and Enjoy!

Court’s Cooking notes:

Another option to getting the juices out if you’re not physically able to lift the insert is to use a ladle to scoop it out.

Source The Frugal Girls

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The recipe with an incredibly long title

I know that is off topic, but do you want to know something cool? Well, two things lol. Next month will make it a year since I began blogging and I am twenty blog posts away from two hundred. I am in the process of creating a list of random recipes that I want to cook for that number of days. When I complete my list of recipes, and when March rolls around I am going to celebrate my accomplishment. I am excited! Do you have any recipe ideas I should try?

Now onto today’s recipe!

So to start things off with this 20 recipes for 20 days, my first dish that
I prepared was this Tortellini with Spinach and Sun-Dried Tomatoes in a Rich Garlicky Parmesan Cream Sauce. The preparation overall was relatively easy except for one thing, and that was slicing up the spinach. Why you might ask??? As my knife cutting skills are improving each day; I found the process of cutting up the spinach rather slow and time-consuming lol. However, I was determined to persevere through this hurdle. The result of my determination finally did pay off. After I had finished the job, I did a little happy dance.

My advice to speed up the process of slicing the spinach to somewhat of a degree is I grabbed small bunch of the spinach and piled them on top of each other and sliced them all at once. I repeated the process until I was finished with the job.

This pasta dish is so creamy and unbelievably delicious that you’ll practically forget that it’s entirely meatless. Cheese tortellini is tossed in a smooth Parmesan cream sauce with spinach and sun-dried tomatoes. An easy dinner ready in less than thirty minutes!

Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic Parmesan Cream Sauce

INGREDIENTS:

1 lb Buitoni three cheese tortellini
1 Tbsp unsalted butter
1 clove garlic, minced
3 Tbsp all-purpose flour
1 ¼ C heavy cream
½ tsp salt
⅓ C grated Parmesan cheese
5 oz baby spinach, thinly sliced
1 (7-oz) jar sun-dried tomatoes, thinly sliced

DIRECTIONS:

1. Cook the tortellini according to the package directions. While the tortellini is cooking, make the sauce. Melt the butter in a large pan over medium heat. Combine the garlic and cook, stirring, until fragrant, approximately one minute.

2. Combine the flour and stir until it has absorbed into the melted butter becomes a paste and begins to smell nutty. Gradually mix in the heavy cream (at first, the mixture will be thick and chunky, but it will smooth and thin out), next combine the salt and Parmesan cheese.

3. Allow simmering until thickened, approximately five minutes. Mix in the spinach and sun-dried tomatoes, then carry the cooked and drained tortellini to the pan, gently stirring to coat the tortellini with the sauce. Serve hot.

Source Brown Eyed Baker

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