Slow Cooker Italian Chicken

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• non-stick cooking spray
• 1 small eggplant, peeled and cut in 1/2-inch cubes (about 1 1/2 cups)
• 1 medium onion, cut in thin half moons
• 1 celery rib, thinly sliced (about 1/2 cup)
• 1/2 large carrot, cut in thin half moons (about 1/2 cup)
• 1/2 cup baby portabella mushrooms, coarsely chopped
• 4 garlic cloves, minced
• 4 chicken breast halves, boneless, skinless still frozen
• 1 tablespoon tomato paste
• 1 (14 -16 ounce) can chopped tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon italian seasoning
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 sprig fresh rosemary

Recipe

• 1 spray cooker with nonstick. place onions, carrot, celery, mushrooms and eggplant in cooker. top with chicken breasts (still frozen).
• 2 in bowl, combine tomato paste, tomatoes and their juice, tomato sauce, chopped garlic, spices and vinegar. pour over chicken. place rosemary sprig on top.
• 3 cover and cook on high 4-6 hours, propping open the lid with toothpick the last hour to thicken the sauce. if your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid. if your cooker runs 'slower', check after 4 or 5 hours. you don't want to overcook the chicken as it will become dry. once you know, you can note the cooking time on the recipe printout.