Have you ever had a day when you didn't have time to go to the store yet you wanted to make something different for dinner? That's exactly what inspired this recipe. I made it many times (seriously, I can't believe, I haven't shared it with you before!!)
The first time I made it, I just used what I had on hand in our pantry and fridge.
So you will need:
- 7-8 pieces of chicken, skin removed (thighs, legs, breasts, bone-in is fine)
- 2 14 oz. cans of stewed tomatoes
- 1 big carrot
- 1/4 onion, chopped
- 1 tsp. dry ground ginger
- 1/2 tsp. dry parsley
- 1/2 tsp. dry basil
- 1 clove of garlic
- 1/3 tsp. salt (can add more to taste at the end of cooking)
- 2 TB of sour cream
- 2 TB oil for cooking
1. Preheat 1 TB of oil on medium heat. Chop garlic nicely and cook for about a minute or until fragrant, stirring constantly. Add onion and cook until soft and translucent. Set aside.
2. In another TB of oil cook chicken for 3-4 minutes. You do not cook it through, it's just to create a golden crust.
3. Add tomatoes to a blender and pulse a few times to turn them into a chunky sauce. Believe me, this step is a must! I tried to make it with just tomato sauce (blah...). I also forgot this step once on a very long afternoon and just dumped both cans into a crockpot, and it turned out gross. So making it into a sauce is a necessary step. This is my secret ingredient:
4. Grate a carrot. Add everything but sour cream to a crock pot:
5. Cook on high for 4 hours or on low for 6-7. At the end, whisk in sour cream and adjust salt as needed.
You will get plenty of sauce from this recipe to pour over pasta, rice or potatoes you can serve on the side. In the picture I used chicken legs but, honestly, thighs are my favorite. Chicken breasts could turn a little dryer.
I shared this recipe with these awesome parties:
Not Just a Housewife