All Fresh Rosemary Chicken Crock Pot

• 2 medium sized potatoes, cut into bite sized morsels
• 2 pounds boneless, skinless chicken breasts
• 1 medium yellow onion sliced
• 1 - 6 oz can tomato paste
• 1/4 cup red wine vinegar
• 5 whole cloves of garlic
• 4-6 sprigs fresh rosemary
• 4 fresh tomatoes chopped (15oz)
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup of shredded provolone cheese

All Fresh Rosemary Chicken

1. Place the potatoes, onion, garlic, half of the rosemary and tomatoes in the bottom of the slow cooker.
2. In a separate bowl, mix the tomato paste, water, vinegar, salt, pepper, oregano and red pepper flakes.
3. Mix this well and pour over the veggies in the pot.
4. Top this all with the chicken and the rest of the fresh rosemary.
5. Stirring a bit to get a bit of the sauce on the chicken, or use a ladle and baste it a little.
6. Cook on high for 5-6 hours, low, 10-12. (Check your chicken. This may finish faster for you.)

Top it off with melted cheese.(Optional)

1. Just before the cooking is done, cover each piece of chicken with some grated cheese.
2. Turn up the heat. Close the lid and cook for 10 more minutes or until the cheese is melted.

There is a long cook time to accommodate the potatoes. You could eliminate the potatoes altogether and serve this over cooked pasta. Depending on your adjustments, keep an eye on the chicken so it doesn’t dry out. If you think your pot is a little big for this dish, you can add a 1/2 cup of chicken broth to it.

You can mix this up with boneless, skinless thighs. Cook some light meat and dark meat together. You can substitute a 15oz can of diced tomatoes for the fresh if you like.

The vinegar and red pepper give this some personality. This along with the great taste and aroma of the rosemary make this dish.