Slow Cooked Chicken Breast
This recipe is a winter warmer, hot, with vegetables such as sweet potatoes and carrots. It gives the added advantage of supplying a nice amount of excellent carbs. The long duration of cooking softens the chicken until it almost falls apart by itself. Cooking it in the liquids keeps the chicken moist.
Servings: 7
Calories: 316kcal
Ingredients
- 4 skinless boneless chicken breasts (2.2 Pounds)
- 1 tbsp. olive oil
- 2 sliced large onions
- 1 cup red wine
- 1 can of crushed tomatoes 12 ounces
- 3 cups chicken stock
- 3 sliced skinless carrots
- 3 chopped skinless sweet potatoes
- Salt
- Pepper
Instructions
- Season the chicken (salt and pepper on both sides).
- Heat a stockpot, add olive oil, cook the chicken for 1 minute each side till sealed. Remove from pot and put the chicken aside.
- Add to the pot the sliced onions and cook until translucent (if necessary add a bit of olive oil).
- Add the wine, crushed tomatoes and 2 cups of the chicken stock.
- Add back the chicken, the vegetables and cover with liquid, bring to a boil.
- Cover pot, let it cook over low-heat approximately 2 hours until meat softens.
- Remove lid, turn the heat to medium-high and stir the ingredients once in a while, the liquids will concentrate as the mixture reduces (around 15min).
- Serve with brown rice to complete your macro goals and up to a tbsp of the sauce for additional flavour.
Video
Notes
Fat: 4.4 Carbohydrates: 27 Protein: 43
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