bcmom's kitchen

bcmom's kitchen

Tuesday, February 14, 2012

Italian Style Chicken

I found this recipe in the Food section of my newspaper. It's a keeper!

Italian Style Chicken

  • 2 lbs. boneless, skinless chicken thighs
  • 1-1/2 tsp. Italian seasoning
  • 3/4 tsp. garlic powder
  • 1/4 tsp. coarse salt
  • 1/4 tsp. black pepper
  • 1 large thinly sliced onion
  • 1 can (14.5 oz.) diced tomatoes
  • 1 cup chicken broth
  • 2 T quick-cooking tapioca
  • 2 cans (15 oz.) rinsed cannellini beans Great Northern beans
  • 1 10-oz. pkg. frozen spinach, thawed
  • 1/2 cup fresh basil torn into small pieces
  1. Place chicken in a 4-quart or larger slow cooker and sprinkle with Italian seasoning, garlic powder, salt, and pepper.  Scatter onion over chicken.
  2. Stir together tomatoes, broth and tapioca; pour over onions.  
  3. Cover and cook on high 4-1/2 hours or on low 6-1/2 hours.
  4. Stir in beans and spinach; cook 30 minutes more on low.  Stir in basil and serve.

The flavors in this were so good together!  It turned out soupier than I was expecting, but I think that was because I used pearl tapioca instead of instant - it's what I had - and I think I messed it up by soaking it in hot water instead of cold.  Looking back on it, I could have just mixed the tapioca with the cold broth and tomatoes and let it soak in that overnight - since I mixed this up the day before and then cooked it in the morning.  Either way, I'll try it again, whether with instant tapioca or the same kind - to see if there's a difference.  It didn't really matter, because it tasted great.  I just cooked up some fettuccine and served it with that and some sliced sourdough bread.

The original recipe called for bone-in chicken thighs, but I read it wrong and got the boneless thighs out of the freezer.  I don't really like boned chicken in crockpot recipes because it ends up falling apart, and you always have to be on the lookout for bones.  So, I stuck with the boneless.  It was great, because it did fall apart, and there were pieces of chicken all through.  I cooked it on high most of the time, and probably got closer to the 6-1/2 hours than the 4-1/2.

I used Great Northern beans, which I cooked in my crockpot, instead of the cannellini beans - because that's what I had.  The original recipe called for 1/2 cup sliced black olives instead of the spinach, but at least one of the people who would be eating this doesn't like olives, so I left them out.  And the spinach?  The original recipe didn't call for it, but it just seemed like it should have spinach - so I added it.  I didn't actually measure, but a 10-oz. package ought to be about right.  You can add olives instead of the spinach or along with the spinach.

Update (1/29/16) -  This recipe was Lori's September 2015 SRC pick over on lori's culinary creations.  She added a handful of orzo to the crockpot along with the beans and spinach.  I just finally got around to making this again, and followed her suggestion and added 1/2 cup orzo.  I could have added a bit more, but it was really good.  I am going to have to do that from now on.

Also, I used chicken breasts, because that's what I had.  They aren't as good as the thighs, so I will definitely use thighs from  now on.  And, Great Northern beans are better than cannellini.  I will use those from now on, no matter what the recipe says.

  © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

Back to TOP