Shannon Dew

Dinner With The Dews


It's been a while since we've done a Dinner with the Dews and since I've been back to cooking again I thought I should share some of my recent, yummy discoveries. I was really craving comfort foods this week, I blame the fall weather, so I whipped up lots of soups and chili {I will be sharing this amazing paleo chili recipe later}. I posted this pic to IG last night and y'all went nuts. I can't say I blame you because it looks as good as it tastes.

Ingredients
4 boneless, skinless chicken breasts (about 1 to 1.5 pounds)
1/2 teaspoons sea salt
1/4 teaspoon ground pepper
24 oz frozen vegetables (red bell pepper, zucchini, squash, carrots)
1 1/2 cups butternut squash, cut into small cubes (or sweet potato)
1/2 yellow onion, diced
1 – 15 ounce can diced tomatoes
1 – 15 ounce can crushed tomatoes
3 1/2 cups low sodium chicken broth
6 tablespoons tomato paste
4 tablespoons balsamic vinegar
4 cloves garlic, minced
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/3 cup fresh basil, chopped
Directions Throw everything into your crock pot {my chicken was even frozen when I made this} and cook on high for 4ish hours or low for 6-8. I took the chicken out about an hour before eating it and shredded it and put it back in to soak up more of the juices. It comes out super hearty and very filling. The best news, my kids even ate it- I call that a win!
Enjoy!
I modified this recipe, here.
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