Braised Garlic Tomato Chicken

Slow Cooking Thursday is hosted by Sandra
at Diary of a Stay at Home Mom

2-6 boneless, skinless chicken breasts*
2 tablespoons olive oil
sea salt & pepper
1 large bunch green onions, sliced thick
2 heaping tablespoons minced garlic, jar
2 tablespoons sun dried tomato pesto
1 teaspoon tarragon
2 cups chicken broth
1 large tomato, chopped + a handful of grape tomatoes, halved
2 tablespoons cornstarch
Prepared pasta or mashed Parmesan potatoes.

  • Heat olive oil in skillet.
  • Generously salt and pepper chicken breasts and sear on all sides. Remove chicken and set aside.
  • Add onions and garlic. Saute’ until fragrant, well done and oil has been absorbed. Be sure and scrape all the bits from the bottom of the skillet when you add onions and garlic to the slow cooker.
  • In a slow cooker whisk the chicken broth and sun dried tomato pesto together. Add tarragon and blend well.
  • Add the chicken breasts*, top with onions, garlic and tomatoes.
  • Cook on low 2-3 hours.
  • Remove chicken and shred it.
  • Remove 1 cup of sauce and whisk cornstarch into it. Return to slow cooker and blend well.
  • Return chicken pieces to sauce.
  • Serve over pasta or mashed Parmesan potatoes

*This recipe makes enough sauce for 2-6 chicken breasts. For just the 2 of us I make 2, but use any remaining sauce over potatoes or pasta later in the week.

final blog signature.


This gave me an idea – in the fall I can change my meme to just simple suppers and focus on slow cooker meals for the cooler months 🙂