UPDATE: MADE THIS AGAIN, BUT THIS TIME I ONLY GARNISHED WITH BASIL, ADDED A CAN OF WELL-DRAINED ITALIAN-SEASONED TOMATOES (IN ADDITION TO THE CHANGES I MADE THE FIRST TIME AROUND) AND COOKED MY (UNFROZEN) CHICKEN ON HIGH FOR 3 HOURS. THIS SEEMS TO BE THE "SOFT SPOT" FOR MY CROCK POT. MY CHICKEN WAS TENDER, JUICY AND OH SO DELISH!!! Meh. I've had better (and more authentic to boot). With kmilti's suggestions for improvement, this has promise. As kmilti did, I too used frozen chicken breasts (only 2 of them since it was just for my fiance & I) and Newman's cabernet marinara with herbs sauce (could not find Classico), added a 6 oz. can of tomato paste, a LOT of fresh garlic, red pepper flakes, oregano, cracked black pepper and several (torn) basil leaves. My only deviation was omitting the mushrooms altogether (we HATE mushrooms!). When I got home from work, my house smelled divine, but to my dismay, this didn't meet my expectations at all. For one, while the basil added nice flavor, I think it would have been better if used as garnish or dropped in the slow cooker right before serving (it was very yucky looking, but what do you expect after it cooked all day???). Second, I prefer to cut my peppers into strips as opposed to chopping them (which I did with excellent results - so I claim all the kudos for that!) Served over bowtie pasta with crusty French bread on the side. I don't think this will be a repeat with me, but thanks for sharing, Rosie. :-)
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UPDATE: MADE THIS AGAIN, BUT THIS TIME I ONLY GARNISHED WITH BASIL, ADDED A CAN OF...