When whole chickens go on sale, I often will use that in place of the thighs or breasts. It still cooks up nicely and I can do it on a budget. In the summer months, I will take fresh squash and zucchini from the garden and chop it up to add to the cooker. It gives it a seasonal flavor that we can’t necessarily enjoy all year long. Check out what they are saying about this recipe over at Spend with Pennies:
“Tender chicken cooked in a zesty tomato sauce loaded with onions, garlic and veggies! Perfect served over your favorite pasta!”
If you prefer, you can also serve this over rice or next to mashed potatoes. The chicken tastes amazing no matter how you serve it.
Ingredients
12 chicken thighs, skinless
4 chicken breasts, skinless
1 green pepper, diced
1 red pepper, diced
2 stalks celery, diced
1 onion, diced
1 can (28oz) Hunt’s diced tomatoes, lightly drained
1 can (6oz) tomato paste
1½ cups Hunt’s tomato sauce (or pasta sauce)
¼ cup white wine
1 teaspoon red chili flakes
4 cloves garlic, minced
1 bay leaf
2 tablespoons fresh chopped parsley
1 teaspoon McCormick’s italian seasoning
salt & pepper to taste
2 oz shredded fresh parmesan cheese
Instructions
Place all ingredients except parmesan cheese in the slow cooker.
Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. DO not overcook.
Remove chicken, shred and return to sauce. Remove bay leaf and stir in parmesan cheese.
Serve over pasta (or spaghetti squash for a low carb/healthy option).
Garnish with fresh parsley and parmesan cheese if desired.
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Quick Tip: Keep an eye on the chicken so it doesn’t overcook and dry out.
Thanks again to Spend with Pennies for this authentic Italian recipe.