This post is sponsored by Redpack Tomatoes.
One of my favorite cold-weather foods is a tomato-based soup or sauce packed with veggies. As a kid, I used to eat a cup of my mom’s marinara sauce as a snack. Who are we kidding—I could still do that.
For the first few years I had my slow cooker, I mostly only used it for brown rice. Eventually, though, my curiosity and hunger coaxed me out of my rut, and it has since become one of my favorite kitchen appliances.
As part of their 2-a-Day Crockpot Giveaway, October 22-November 18, RedPack is giving away 2 slow cookers every day on Facebook (https://www.facebook.com/redpacktomatoes) to help make it easier than ever for you to make comforting meals for your family.
This recipe was adapted from RedPack’s Rustic Italian Chicken.
- 4 boneless skinless chicken thighs or breasts
- 1 carrot, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 1 cup sliced mushrooms
- 1 28-ounce can RedPack crushed tomatoes
- 1 small can sliced black olives
- 1 tbsp garlic powder
- 1 tbsp oregano
- Salt & Pepper to taste
- Spray slow cooker with cooking spray.
- Add chicken and top with other ingredients.
- Cook on low for 6-8 hours.
I enjoyed mine over steamed kale with a side of crusty bread, but you can totally throw this over pasta, quinoa, or cauliflower rice.
What are your favorite cold-weather meals?
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