Crock Pot Chicken Cacciatore

2-4 skinless, boneless chicken breasts
1 package sliced, fresh mushrooms
1 can Italian style diced tomatoes, drained
1 can low sodium chicken stock
2 TBS Garlic Powder
1 TBS Onion Powder

Place all ingredients in crock pot and cook on low 4-6 hours.

Prior to serving, remove 80% of the broth, with as little mushroom and tomato pieces as possible. Thicken broth on stove with corn starch (about 4 TBS w/ cold water, follow directions on package). Serve sauce and chicken, mushrooms and tomatoes over linguine.

Mmmmmmm

What I Love Wednesday

Can I do my husband again?!

What I love...

today--

crafting.

I am so glad I taught myself how to knit and how to sew. I love doing both!

Cooking Tip and New Recipe

Sorry I haven't posted in a while...life has gotten the better of me. I'll try to keep on track!

Cooking Tip:
If you buy shake and bake, add about 1/2 C. of bread crumbs to 1 package to spread out the life. Sprinkle mixture in a bag a little at a time so you don't "ruin" the extra. Store extra in a ziploc bag marked "pork" or "chicken". Also, don't be shy when adding spices. We like a little chilli powder with our chicken and rosemary and parsley with our pork.


New Recipe
Grabbed this from the back of a Shake and Bake box last night.

1/4 C. shake and bake crumbs
1/4 C. bread crumbs
1 TBS parsley
1 TBS rosemary
Dijon Mustard
2 lean pork chops (trim fat)

Rinse chops under cold water and pat dry. Place crumb mixture in a shallow dish. Spread a good amount of Dijon mustard on one side of the chops. Dip in the crumb mixture, spread top side with mustard and turn. Place in a glass casserole dish and cook at 375 for 20-25 minutes. Check pork to make sure all pink is gone before serving.

I served this with homemade potatoes au gratin and steamed asparagus, mmmmm!