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Slow Cooker Recipe Herb Covered Chicken with Ripe Heirloom Tomatoes
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Slow Cooking Herb Chicken with Tomatoes
The Summer time is a great season to enjoy ripe heirloom tomatoes as they are bountiful and can be picked up on the cheap at your local farmers market, this slow cooker herb roasted chicken recipe with tomatoes is a great way to use up any extra tomatoes before they go bad. This is a very simple slow cooker recipe and can be prepped in a few minutes and take 5 - 7 hours to cook depending on the amount of chicken you are cooking and can be done even quicker if you put the cooker on high for the entire cook time.
Heirloom Tomatoes Herb Roasted Chicken with Flavored Rice
Ingredients for Herb Roasted Chicken with Tomatoes
The following are the ingredients that are required for making a tasty herb roasted chicken with tomatoes.
- 1 3/4 teaspoon of salt
- 1 1/4 teaspoon black pepper
- 2 teaspoons herbes de provence
- 1 teaspoon paprika
- 4+ pounds chicken (can utilize a whole chicken or you can use pieces that you have, even skinless boneless breasts could be used in a pinch. I had lots of drumsticks in the freezer so I used those for this recipe)
- 1/2 cup of white wine
- 4 - 8 Heirloom Tomatoes depending on Tomato Size
The herbes De Provence that I used is made up of the following dried ingredients: Basil, Fennel, Marjoram, Parsley, Rosemary, Lavender, Tarragon, and Thyme. Sometimes it will contain oregano, sage, and savory as well.
Herb Covered Slow Cooker Chicken with Heirloom Tomatoes in PicturesClick thumbnail to view full-size
Procedures for Preparing Herbs, Chicken, and Tomatoes for Slow Cooker
This is a really simple dish. Combine all of the herbs, salt, pepper and Paprika into a bowl. After thoroughly washing the chicken and trimming the skin to taste, remove some of the skin to reduce the overall fat content of the dish, however leave some so you have ample drippings for the rice later. Dry the chicken pieces and then cover them in your herb mixture. Make sure to cover all sides and some on the inside if you are doing a whole chicken, remove the organs if you are doing a whole bird. Next make sure that you cut off the stem portion of the tomatoes so it is just take out the top part where it connects to the vine. Place the chicken in the slow cooker, place the heirloom tomatoes on top, then pour in the 1/2 cup of wine and set the cooker on slow or high. I start this dish on high for a little while to get the cooker up to temperature quickly and after an hour reduce it to low and let go nice and slow for the next 5-6 hours.
When the dish is complete take the tomatoes and chicken out. Capture the drippings in a measuring utensil and place it into your rice cooker. Use equal the amount of rice per amount of chicken drippings. If you have 2 cups of drippings then place in two cups of rice into the rice cooker, turn it on and let it go. If you want to add a little water to make sure the rice cooks completely through you can do so if you are a little short on the drippings.
Plate the rice, add a couple of tomatoes and a few pieces of chicken and enjoy.
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