I know this isn't the best picture. It was taken one handed at night in my poorly lit kitchen with my cell phone. But trust me when I tell you that this is a delicious recipe and that you should try it immediately.
My food-related New Years resolution is to use my Crock-Pot more often. Now that Hennebaby is awake more and more, and now that I've gone back to work, it's so easy to throw things in there and let it work its slow cooker magic. I have a soup recipe that I'll post soon, but for now I want to share this chicken dish with you.
We're very lucky that now that I've gone back to work two days per week, Hubs can schedule himself off on the days I work so that someone is always home with Chase. I've started writing up easy-ish recipes for him to make while I'm at work. It's a learning process for both of us, but so far I've been pretty impressed with his abilities in the kitchen. This is what he made for dinner last night, and it was delicious. If you want a flavorful, relatively easy to make weeknight dinner, this is it.
Because with this much cuteness around, who wants to waste time cooking?
Mediterranean Slow Cooker Chicken
(pinned from Recipe.com)
2 cans (10 3/4 ounces each) cream of chicken soup
1 cup dry white wine
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons drained capers
1 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup coarsely chopped sun-dried tomatoes
4 chicken breasts
In your slow cooker, combine the soup, wine, olives, capers, garlic, artichoke and tomatoes. Mix well. Add the chicken and stir to coat with the soup mixture. Cook on low for 8 hours, until chicken is tender and no longer pink. Serve with rice, egg noodles or pasta (we used strozzapretti).