Crock-Pot OnePot Braised Italian Chicken with Tomatoes and Olives, Chicken Saltimbocca Style

Braised Italian Chicken with Tomatoes and Olives

2 pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper

½cup flour Olive oil

1 clove garlic, minced

1/3 cup dry red wine

1 14½-ounce can diced tomatoes – drained

1 teaspoon chopped fresh rosemary

½teaspoon crushed red pepper flakes

1/3 cup pitted, quartered Kalamata olives

1.Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour.

2.Coat the bottom of the One PotTM stoneware with olive oil and place on the stovetop set to MEDIUM heat. Sear the chicken in two or three batches until well browned on both sides. Use additional oil as needed to prevent sticking.

3.Place all browned chicken in One PotTM stoneware and add the garlic, red wine, tomatoes, and olives. Place One PotTM stoneware in the slow cooker heating base, cover, and cook on LOW for 4-5 hours.

4.Add the rosemary and red pepper flakes, and cook an additional hour on LOW. Serve over cooked linguini.

Serves 4

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

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Chicken Saltimbocca Style

6 boneless chicken breasts

12 slices of prosciutto

12 slices of provolone cheese

½cup flour

½cup grated parmesan cheese 2 teaspoon salt

2 teaspoons pepper Olive oil

1 teaspoon dried and ground sage

2 8-ounce cans cream of mushroom soup ¾ cup white wine (optional)

Toothpicks

1.Slice chicken breasts into halves, and pound until 1/2-inch thick (pound between wax paper or plastic wrap). Place one slice of prosciutto and one slice of provolone on chicken and fold 3 times. Hold together with toothpicks.

2.On a plate, mix flour, parmesan cheese, salt, and pepper. Dip chicken in flour mixture and set aside (this can be put aside for one hour or made 2-3 days in advance).

3.Coat One PotTM stoneware with olive oil and place on stovetop set to MEDIUM heat. Brown chicken on both sides. When completed, drain oil and place One PotTM stoneware in the slow cooker heating base.

Add chicken soup, sage and wine. Cover and cook on LOW for 5-7 hours or on HIGH for 2-3 hours.

4.To thicken the sauce, add some of the leftover flour mixture to the One PotTM stoneware about 15 minutes before serving.

Serves 6

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

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