Pandemic Chicken in Crockpot

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I had most of these staples in the house. Trying to use what I have so I’m not out and about too often.


  • 1 tablespoon EACH dried parsley, dried rosemary, dried parsley and dried oregano
  • 2 pounds chicken pieces
  • 1 medium onion, chopped
  • 2 small carrots cut into ½” pieces
  • ½ bag of frozen peas (or fresh)
  • 1 -package sliced mushrooms
  • 3 cloves garlic, minced
  • 1 – 14-1/2 ounce can peeled whole tomatoes, drained and chopped
  • Small can of tomato puree
  • 1-2 tablespoons of tomato paste
  • Salt, pepper to taste

**Hot pepper flakes, optional



Spray crockpot with oil or butter. Add the carrots and onions. Sprinkle a little salt over them and mix it. Season the chicken with all the seasonings and place on top of vegetables. 

In a medium bowl, mix the tomatoes, tomato puree and tomato paste together. Then pour mixture in and top the chicken with the mushrooms; cover. Cook on high heat for 4 hours

Add the peas and replace cover for another 20 minutes or ½ hour.

Taste the sauce. Add a little hot pepper flakes for a bit of a kick. 

I served this over mashed potatoes. Sometimes I use mashed cauliflower or pearl couscous. Enjoy

++ Remember … to reduce fat, remove the skin from the uncooked chicken pieces. 

 By Sharon Feldman

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