Crock Pot Chicken Rustica Recipes

RUSTIC ITALIAN CHICKEN

Rustic Italian Chicken image

Savory chicken thighs are slow cooked to perfection along with fresh vegetables and Italian seasoning. A simple recipe that requires little effort or time in the morning, ready and waiting for you when you come home after a long day.

Provided by Red Gold

Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.

Time 6h20m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds boneless skinless chicken thighs
2 large carrots, cut into 1/2-inch slices
1 medium red bell pepper, chopped
1 cup sliced fresh mushrooms
4 garlic cloves, minced
2 tablespoons Italian seasoning
Salt and black pepper to taste
1 (14.5 ounce) can RED GOLD® Diced Tomatoes
1 (28 ounce) can RED GOLD® Crushed Tomatoes
3 cups penne pasta, cooked and drained

Steps:

Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
Garnish Options: Parmesan cheese and chopped fresh Italian parsley.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 40.9 g, Cholesterol 85.1 mg, Fat 15.9 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 4.4 g, Sodium 608.1 mg, Sugar 10.8 g

CROCK POT CHICKEN RUSTICA

Crock Pot Chicken Rustica image

Make and share this Crock Pot Chicken Rustica recipe from Food.com.

Provided by Pinay0618

Categories Chicken

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 -1 1/2 lb boneless chicken breast, cut in 1-inch strips
1 tablespoon crumbled cooked bacon
1 (14 1/2 ounce) can diced tomatoes, drained
1 (15 ounce) can artichoke hearts, quartered
1 (4 ounce) can sliced mushrooms, drained
1 (1 ounce) packet dry chicken gravy mix
1/4 cup dry red wine
2 tablespoons Dijon mustard

Steps:

Combine all ingredients in a 3 1/2-quart or larger slow cooker; stir to combine.
Cover and cook on low 6 to 8 hours.
Serve over pasta or rice.

CHICKEN RUSTICA OVER POLENTA

Chicken Rustica over Polenta image

I started with a recipe for Chicken Cacciatore and made several modifications to include polenta and cannellini beans - both hot trends in Italian cooking. The juicy chicken thighs simmer in a tomato sauce, and are then spooned over creamy polenta for a robust and flavorful meal.

Provided by CookinDiva

Categories Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

6 slices bacon
12 skinless chicken thighs, bone-in (about 1.5 lbs)
salt and pepper
1 tablespoon all-purpose flour, for dusting
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 (14 ounce) cans crushed tomatoes
2 teaspoons oregano
1/2 cup dry red wine
1/2 cup chopped fresh parsley
1/2 cup kalamata olive, pitted and sliced
1 (14 ounce) can cannellini beans, drained
3 1/2 cups water
1/2 teaspoon salt
3/4 cup cornmeal
1/2 cup grated imported parmesan cheese
fresh parsley, for garnish

Steps:

Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.

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Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.
Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.
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Add the water, salt and the pepper to the skillet. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt. Transfer the contents of the skillet to the slow cooker.

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