Email to Lee       

Crockpot Chicken with Tomato Sauce

Source of Recipe


Lee's Kitchen






List of Ingredients



• 3 lbs boneless chicken breasts
  
• 1 large onion, cnopped
  
• 1 lb mushrooms, sliced
  
• 1 green pepper, diced
  
• 6 oz can tomato paste (garlic/basil flavor)
  
• 1 15oz can diced tomatoes (basil/oregano flavor), drained
  
• 1 15 oz can chicken broth (roasted garlic flavor)
  
• 1/2 cup dry red wine
  
• 1 Tbl Italian seasoning
  
• 1/4 tsp salt
  
• Freshly ground pepper to taste
  
• 2 Tbl cornstarch for thickening at end
  
• Cooked spaghetti for serving
  
• Grated Parmesan cheese for serving
  






Instructions



1. Wash chicken breasts under hot, running water. Pat dry. Cut breasts into half or quarters if large.
   
   
2. Place chopped onion & sliced mushrooms into bottom of 4.5 quart slow cooker. Place chicken on top.
   
   
3. Mix remaining ingredients except cornstarch, cheese & spaghetti. Pour over chicken.
   
   
4. Cook on high 4 hours or low 8 hours.
   
   
5. Remove chicken and vegetablesfrom cooker and keep warm. Mix 2 Tbl cornstarch with 1/2 cup cold water. Pour sauce from slow cooker into a 2 quart saucepan. Bring sauce to a boil over medium-high heat on stovetop. Stir in cornstarch & water mixture. Boil and stir until sauce is thickened and reduced to suit the cook's taste. Return sauce to crockpot along with chicken and vegetables. Cover and heat through.
   
   
6. Serve over cooked spaghetti & top with freshly grated Parmesan cheese.