Crockpot Chicken And Tomato Sauce
Servings 4-6
INGREDIENTS:
1 whole fryer chicken, cut up (about 3-4 pounds, can remove the skin if desired)
3 tablespoons oil (or as needed)
1 medium onion, chopped
3 garlic cloves, minced
1 to 2 teaspoons dried oregano (rubbed between fingers to release the flavors, do the same with the basil)
1/2 teaspoon dried basil
1-1/2 teaspoons seasoned salt
1/2 teaspoon crushed chili flakes, or adjust to heat level
1 teaspoon fresh ground pepper, or to taste
1 bay leaf
1 (14-1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (4 ounce) can mushroom stems and pieces, drained
1/4 cup white wine
cooked pasta
INSTRUCTIONS:————————————
Heat oil in a skillet over medium-high heat.
Add in chicken pieces and brown about 3 minutes per side; transfer to a plate.
To the same skillet add in onion; cook until softened (about 5-6 minutes) adding in the garlic the last 2 minutes of cooking time.
Transfer the onion/garlic mixture to the crockpot; add in oregano, basil, seasoning salt, black pepper, chili flakes, diced tomatoes with their juice, tomato sauce, mushrooms and wine; stir until completely combined.
Add in the brown chicken turning to coat in the sauce.
Cover and cook on low for 6-8 hours or until chicken juices run clear.
Discard bay leaf.
Serve chicken with sauce over pasta.
You will also find this recipe on www.recipezazz.com
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- Spicy Meatballs with Tomato Sauce (Crockpot)
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