Recipe of the Week: Summer Slow Cooker

Katherine, is quite the cook and has given me (Dani) more than a few recipes to share with y'all.  I am a little behind on actually sharing, but I think I've got this down now!! 

Check out Katherine's Slow Cooker Marinara Chicken and Vegetables and let us know how your's turns out!  It's got lots of delicious fresh veggies and all!

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I know people love using there Crock Pot, especially this time of year. I found a recipe that just tried yesterday and I thought this would be perfect for our weekly recipe. The Crock Pot is great because you can put together your dinner the night before, and in the morning you can just simmer it all day and dinner is done when you get home. Plus the house smells like you have been cooking all day--its great!

Slow Cooker Marinara Chicken and Vegetables

Ingredients

2 pounds boneless, skinless chicken breasts
4 cloves garlic, peeled and crushed
4 tomatoes, chopped or one 14.5-ounce
can low-sodium tomatoes, drained
4 medium ribs celery, diced (1 cup)
2 small zucchini, diced (2 cups)
1 bell pepper, cored, seeded, and diced
One 18-ounce jar low-sodium marinara
sauce
1 tsp dried basil
1 tsp dried thyme

I added:

1 onion chopped

1 carrot chopped

1 jalapeno chopped

Directions

1. Place the chicken in the slow cooker; add the
garlic, tomatoes, celery, zucchini, and pepper

(and the extra ingredients if you added them).
Pour the marinara sauce over all, and sprinkle
the basil and thyme on top.

2. Set the slow cooker on low and cook for 6
to 7 hours. Before serving, shred the chicken
with a fork.

I served it with brown rice and a small salad. You can be creative and let me know how it comes out!!