Garlic Basil Chicken Serves 4-6
8 large chicken thighs & drumsticks, I used a cut-up chicken 1/2 tsp salt, I used sea salt 1/4 tsp pepper 1 tbsp olive oil, or vegetable oil 1 med bulb garlic, separated into cloves (about 12) 1-14 oz can diced tomatoes, w/balsamic, basil & olive oil 1/2 cup chicken broth 2-15 oz cans cannellini beans, rinsed & drained basil pesto, if desired Sprinkle chicken with salt and pepper. Heat oil in 12" skillet over medium-high heat. Cook chicken in oil over medium-high heat until brown on all sides; drain. Place chicken and garlic in 3-1/2 qt to 4 qt slow cooker. Pour tomatoes and broth over chicken. Cover and cook on LOW for 7-8 hours or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from slow cooker- keep warm. Skim fat from surface of juices. Stir in beans; cover and cook on LOW for 15 minutes until heated through. Serve with beans and pesto. This cooked much quicker for me. Check at 5 hours. Should be falling off the bone. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
