Crockpot: Chicken 25 by Recipe Cottage

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	Chicken 25

		Cinnamon Tomato Chicken 6 skinless boneless chicken breast halves 6 skinless chicken thighs olive oil salt 14 1/2 oz peeled plum tomatoes 8 oz tomato sauce 1 tbsp cinnamon 1 tsp sugar 1 red onion, thinly sliced 1/2 lb mushrooms, halved 1/2 c parsley Preheat the oven to 350F. Wipe chicken pieces with a damp cloth; pat dry. Heat a little olive oil in a large, heavy skillet. When almost smoking, add chicken, season with salt, and saute until browned on both sides, turning from time to time. Transfer chicken to a large, shallow baking pan. Combine tomatoes, tomato sauce, cinnamon and sugar in a processor; process briefly to mix. Pour over chicken. Using the chicken drippings and any oil that is left in the pan saute onion in it for 2 min. Add mushrooms; saute until they are slightly softened. Spoon over chicken. Cover pan tightly with foil. Bake for 1 1/2 hrs, or until chicken is very tender (it should be falling off the bone). Serve garnished with parsley. Serves 6 For the crockpot: Follow all instructions above, except put the chicken in the crockpot instead of the oven; add the tomato mixture and the onion mushroom mixture, cover the crockpot and cook it on low for 4 to 5 hours. (The onion and mushrooms could be added without first being sauteed, but the few minutes saved would not be worth the loss of flavor.) Serve this with rice, a really nice salad of mixed greens (I like mixed greens, thinly sliced red onion rings, a thinly sliced, peeled orange, and a light garlic vinaigrette), and hot rolls.