*From the kitchen of Katie Hancock
I made this one up, every Henderson woman has her own version. :) Really, you can throw whatever you want in here... Mine never turns out the same twice because I never write things down. This also freezes well.
1 Tbs. EVOO (Extra-virgin olive oil)
1 green pepper
1 small onion, chopped up
3-4 garlic cloves, minced
1 large can whole tomatoes, cut up
1 large can tomato sauce
1 can mushroom pieces
4-5 boneless, skinless chicken breasts, or 3-4 bone-in chicken breast halves
2 bay leaves
1 Tbs. Italian seasoning
large pinch of sugar (to balance acidity)
Saute the pepper and onion in EVOO until tender, and add the garlic last minute. Transfer to large slow cooker and add remaining ingredients. Cook on low all day, or until chicken is done. Serve over spaghetti noodles.
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We had this last month or so. I love being able to just throw things in the crock-pot. It was very yummy. Thanks Katie!
ReplyDeleteThe sauce was a little thinner than expected. What the secret in cooking to thicker sauce? Ryan's always expecting my cooking to be thick like Ragu and it never turns out that way.
I usually shred the chicken an hour or two before we are going to eat and add it back to the crock pot to thicken. If you like it even thicker, you could add some pasta water and toss it with the noodles to serve so that the natural starch from the pasta makes the sauce stick.
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