1 pkg. (about 5-6 pieces) boneless skinless chicken thighs
1 tsp. dried onion flakes
1 cauliflower head, sectioned into quarters
2 garlic cloves, roughly chopped
20 oz canned crushed tomatoes
1 cup chicken broth
2 sprigs rosemary
salt and pepper
In the photo, we used a homemade puree of a mixture of red and yellow home-grown heirloom tomatoes (hence the orange color) but you can use store-bought.
Season chicken pieces with salt and pepper and place them, along with the tomatoes, onion flakes, garlic and rosemary in a slow-cooker on high. Cook 3-4 hours. One hour before serving, add the cauliflower, nestling it down into the liquid. (If it doesn’t all fit submerged, simply rotate their position once or twice during cooking so it absorbs the tomato flavors.) When tender and ready, spoon and serve.
Notes: We don’t like dry, chicken breasts in our house, preferring the juicier, dark meat instead. To offset the fact that they are slightly higher in fat and calories, I simply do a good job of trimming before cooking and don’t add any extra fat (although olive oil would be okay). Much of the chicken fat is released into the tomatoes, and most of that isn’t actually eaten–unless you want to. If you do, it is lovely spooned onto potatoes or pasta. There is a lot of flexibility with this dish. It’s one of my go-to recipes I keep in my head.