Skip to main content

Chicken 2 ways! Herbed or Spiced!

Herbed Crock Pot Chicken
2 lbs chicken breasts (bone in), washed and patted dry
½ cup olive oil
3 garlic cloves, minced
2 tbs parsley, chopped
1 tbs oregano or thyme, chopped
1 tbs rosemary, chopped
1 tbs sage, chopped
1 cup diced tomatoes
½ cup chicken stock


Blend chopped herbs in ¼ cup olive oil and coat chicken thoroughly.  Set aside for 15 minutes.  Heat remaining olive oil in a skillet and slightly brown the chicken on all sides.  Remove chicken to the crock pot; add tomatoes and chicken stock then simmer for 4-5 hours on low.


Spicy Chicken Breasts
2 lbs chicken breasts, boneless
3 garlic cloves, chopped
1 tbp ginger
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp allspice
½ tsp turmeric
¾ tsp cinnamon
1 cup diced tomatoes
¼ c. dried apricots, chopped


Preheat oven to 400.  Cut chicken into bite size pieces, cover liberally with S&P and chili powder.  Heat 2 tbsp olive in skillet then sear chicken and remove from pan, set aside.  Saute garlic, ginger and all spices for 1 minutes.  Add tomatoes and chicken back to pan. Simmer to a boil, add apricots, cover and bake in the oven for 20 minutes, until chicken no longer pink in the center.