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Stewed Chicken with Tomatoes and Capers

Course Dinner
Cuisine Slow Cooker
Servings 4 servings


  • 3 chicken breasts
  • 1 15.5 oz. can diced tomatoes
  • 1 cup chicken stock
  • 2 tbsp cornstarch
  • 2-3 tbsp capers
  • 1 small onion
  • 1 cup broccoli*
  • 1/4 cup half and half optional
  • 2 tbsp olive oil


  1. Slice the onion into half moons.
  2. In a small jar, shake together the chicken stock, corn starch and olive oil.
  3. In a slow cooker, combine chicken breasts, stock mixture, tomatoes and capers. Cook on high for 3 hours or low for 6 hours.
  4. 30 minutes prior to serving, break up the chicken into smaller chunks. Stir in the broccoli and half and half.
  5. Serve over rice.

Recipe Notes

*Substitute sliced mushrooms if you want this to be ready to eat right away instead of waiting 30 minutes at the end of the recipe for the broccoli to cook. In this case, you can stir in the half and half immediately prior to serving.

This meal freezes well once cooked.