Like many areas around the country, its still cold here, but now we’ve added snow to the mix. Preston and I spent yesterday morning cooking and food prepping. We made a batch of New England Clam Chowder, which we enjoyed yesterday for lunch, as well as a new slow cooker meal that we haven’t tried before: Chicken Marinara with Roasted Vegetables. This recipe was inspired by one that I saw in a cookbook, but like usual, we put our own spin on the recipe.
2 pounds boneless, skinless chicken breasts
5 cloves of garlic, peeled and diced
14.5 oz can of petite diced tomatoes, drained
2 small or 1 large zucchini, diced
1 green bell pepper, seeded and diced
1 large onion, diced
1 jar marinara sauce
1 tbl dried basil
1 tbl dried thyme
1 tsp crushed red pepper flakes
Sea salt and pepper to taste
1. Place the chicken in the slow cooker. Add the garlic, tomatoes, zucchini, green pepper, and onion. Pour the marinara sauce over, and sprinkle with basil, thyme, and red pepper flakes.
2. Stir well, ensuring that the chicken is well coated with vegetables and sauce. Add sea salt and pepper per taste preferences.
3. Cook on low for at least 7-8 hours.
Once the chicken is cooked, there are a couple of options for serving it. It can be served solo, or along side spaghetti (whole grain spaghetti if you’re looking to make it healthier). The chicken will be soft enough that it can be shredded, or you can serve it whole.
QOTD: What is your favorite Snow Day meal?