You are here:Home » Ingredients » Chicken » Crock Pot Garlic Tomato Chicken
By Cris6 Comments
This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Jump to Recipe Print Recipe
Are you looking for a tasty new chicken recipe that is super easy? Crock Pot Garlic Tomato Chicken is a huge hit in this house!
Cris here.
To say we love thisCrock Pot Garlic Tomato Chicken from Gooseberry Patch’s Super Fast Slow Cookingcookbook would be an understatement. We ate it in soft tacos (drained) andladled over rice while the original recipe called for it to be served over cooked rotini.
Mikey even figured out a trick with his Crock Pot Lunch Warmer… he would put uncooked minute rice (1/2 cup) in the bottom with 1/2 cup broth and then ladle in the garlic chicken we had cooked the day before. Once he got to work, he plugged his warmer in and he said after about 20-30 min it was perfect! He took leftovers that entire week!
Table of Contents
Crock Pot Garlic Tomato Chicken Notes
There really aren’t a lot of notes on this dish because it is so simple to throw together.
We used boneless skinless chicken breasts for this recipe. It would also be good with boneless skinless chicken thighs.
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Follow me
Latest posts by Cris (see all)
You’re Signed Up: Weekly Meal Plan - July 17, 2023
You’re Signed Up: Cooking for Two Tuesdays - July 17, 2023
Cooking for Two Tips: Downsizing Your Crock Pot - July 17, 2023
Previous Post: « Easy Crock Pot Chili
Next Post: Crock Pot Pizza Tater Tot Casserole »
Reader Interactions
Comments
Vicki Cartersays
I’m sorry, I made this for dinner tonight, and it was not very good.
Reply
Crissays
So sorry you didn’t enjoy it as much as we did, Vicki. Unfortunately not every recipe can be everyone’s cup of tea. Hope you find something else on the site to enjoy.
This is absolutely delicious. Every time I fix it my husband can’t stop raving about it. We like it over penne pasta. (This dish freezes very well – after thawing I add the pasta to it, however on first serving I spoon it over the pasta so that the pasta doesn’t get soggy on leftovers.)
Reply
Stacysays
This sounds absolutely scrumptious!! Do you drain the canned tomatoes?
Reply
We love hearing from you, it totally makes our day! Please remember, our comment section is much like our dinner table... You don't have to like everything we serve up, but you do have to use your manners.
Leave a Reply
Note: If you cannot find the comment form on this post, comments are closed. Unfortunately due to the amount of spam we receive, we have to close comments after an initial commenting period. However, if you have any questions or feedback, you can always email us at Cris@RecipesThatCrock.com. Psst... If you want to send us a photo of a dish you created from the site, we'd love to see it any maybe even feature it on Instagram!
Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!
That is why tough meats become “fork tender” in the slow cooker. Chicken breasts have very little connective tissue; that means they can be cooked quickly because the long cooking time needed to soften connective tissue isn't necessary. They also have little fat, which means they can become dry if cooked too long.
Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.
When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full. Follow the manufacturer's recipes and directions for best results.
Mushy, mealy, stringy chicken, which is sometimes the result of cooking low and slow for an extended period of time. I've learned this the hard way, after many attempts at cooking chicken in the crockpot on a workday, for 8 plus hours at a time.
Put simply, if you wash raw chicken, you are cross-contaminating your kitchen. Yes, fresh fruit and vegetables should be washed with cold water before preparation, but raw poultry should not. Don't worry: Properly cooking chicken will destroy any pathogens. In fact, it is the only way to destroy those pathogens.
Aside from accidentally overcooking the meals, the most common reason we see for tough, rubbery, or overdone chicken is customers using a Crockpot that is far too big. Each of our meals comes with a recommended slow cooker size.
By regularly spooning the juices over the chicken, you are essentially marinating it in its own flavorful liquid, which helps to retain moisture and enhance the taste. This method also helps to prevent the chicken from drying out as it slow cooks over a longer period of time.
The slow cooker acts as a sealed environment, trapping the moisture and flavors and preventing them from evaporating. As the temperature rises slowly, the pores in the chicken open up, allowing it to soak up the marinade more effectively than in high-heat cooking methods.
Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.
Chicken becomes rubbery/chewy when it's overcooked. So in general, including in a slow cooker, don't cook as long. There are lots of recipes online, they can give you a good place to start.
This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies.
Sprinkle the chicken breasts with plenty of salt and pepper. Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes.
"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
You certainly can, the meat will simply fall to bits, which might be desirable for some recipes like “Chicken and Dumplings” which will take 8–12 hours on “Low” setting. As long as the temperature remains above 140 F you can leave your chicken in the cooker all day but try to avoid more than 12 hours…
If the chicken is cooked too long, it will become dry (even if you use broth or water) and tough. That means the best way to keep chicken from drying out in a crockpot is to stop cooking it as soon as it reaches the proper internal temperature of 165 degrees F.
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.