Tomato-Poached Chicken Breasts

2007 October 17
by Dani

A cross between chicken parmesan, chicken cacciatore, and chicken “pot roast”, this slow-cooker poaching method allows the tomato flavor to penetrate the entire breast and makes wonderfully moist chicken. Mer likes the leftovers shredded on a roll, similar to our WTFBBQ.

Tomato-Poached Chicken Breasts

Ingredients:

  • 2 pounds skinless chicken breasts
  • 4 cups tomato sauce, seasoned to taste
  • 1/4 cup grated parmesan cheese
  • 1/4 pound provolone cheese, sliced

Traditional Slow-Cooker Method: Combine chicken breasts and tomato sauce in slow-cooker and cook on low for 3-5 hours. Top with cheeses before serving.

SRSLY Method: Combine chicken breasts and tomato sauce in gallon-sized zip top bag and freeze. To cook, place frozen mass in slow cooker and cook on low for 6-8 hours. Top with cheeses before serving.

Serves 6-8.

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