1. Spray cooker with nonstick. Place onions, carrot, celery, mushrooms and eggplant in cooker. Top with chicken breasts (still frozen). 2. In bowl, combine tomato paste, tomatoes and their juice, tomato sauce, chopped garlic, spices and vinegar. Pour over chicken. Place rosemary sprig on top. 3. Cover and cook on high 4-6 hours, propping open the lid with toothpick the last hour to thicken the sauce. If your cooker runs 'hot', check after 3 hours to see if it's almost done, then prop lid. If your cooker runs 'slower', check after 4 or 5 hours. You don't want to overcook the chicken as it will become dry. Once you know, you can note the cooking time on the recipe printout. ---------------------------------------------------------------------------
Nutrition
Ingredients
