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This dump-and-go slow cooker chicken with potatoes, vegetables, and tomato sauce makes an easy, delicious, and filling dinner everyone will enjoy.
6–8 chicken breasts or thighs, bone in, skin off (or boneless)
1 and 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
5 large potatoes, peeled and cubed
2 carrots, peeled and diced
1 onion, chopped
1 yellow pepper, diced
1 red pepper, diced
2 15-ounce cans Gefen Tomato Sauce
2/3 cup Tuscanini White Cooking Wine
3 tablespoons tomato paste
2 tablespoons garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon onion soup mix
1 and 1/2 teaspoons oregano
1/2 teaspoon crushed red pepper
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place potatoes on bottom of slow cooker.
Place chicken over potatoes.
Add rest of ingredients on top of chicken and stir a little to combine.
Cover and cook on low for eight hours or on high for four hours, or until potatoes are soft.
Serve over egg noodles or rice.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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Is there a substitute for the white wine? I don’t like using alcohol.
When I don’t want to use wine in a recipe, I use chicken or vegetable stock as a substitute and so far it’s always turned out good 🙂