Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot
Amount Measure Ingredient -- Preparation Method
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2 medium onions -- sliced or chopped
2 teaspoons bottled minced garlic or 4 cloves garlic -- minced
12 ounces chicken breasts or thighs -- skinless & boneless
1 can diced tomatoes -- (16 ounces)
1 can tomato paste -- (6 ounces)
2 tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 can sliced mushrooms (4 ounces) -- drained
8 ounces pasta (such as penne, mostaccioli, or
elbow macaroni
Parmesan cheese -- grated
In a 3-1/2- to 4-1/2-quart crockery cooker place the onions and garlic.
Rinse chicken; pat dry with paper towels. Add chicken to cooker. In a mixing
bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar,
rosemary, salt, and pepper; mix well. Pour over chicken.
Cover and cook on low-heat setting for 7 hours or on high-heat setting for
3-1/2 hours.
When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture;
cook for 5 to 10 minutes more to heat through. Meanwhile, cook pasta
according to package directions. Serve the chicken and sauce over the hot
cooked pasta; sprinkle with Parmesan cheese.
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NOTES : You'll love the aroma of this steaming meal when you walk through
your door after being away for the afternoon. As the meal finishes cooking,
toss together a spinach salad with blue cheese crumbles, croutons, and
Italian salad dressing. bake a batch of brown-and-serve rolls, too, if you
worked up an extra-hearty appetite while away from home.
