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| Home -> [Chicken, Crockpot, Italian, Pastas & Noodles, Poultry, Western European] -> [Spaghetti sauce chicken (family) Recipe] |
Spaghetti sauce chicken (family)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Crockpot, Italian, Pastas & Noodles, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| | -JEAN POLZIN | | 3
| lbs | Chicken, boneless, breasts | | | -and/or legs & thighs | | 1
| large | Spanish or other sweet Onion | | 1
| med | Green pepper | | 1
| can | Spaghetti sauce with meat | | | -large size, such as Hunt's | | | Salt & pepper to taste | | 1/4
| tsp | Each, basil, thyme, oregano | | 1
| tsp | Sugar | | 8
| oz | Macaroni, noodles, OR | | | Spaghetti |
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Procedures:
| 1 | Rinse chicken, dry with paper towels. | | 2 | Cut breasts in half. | | 3 | Peel and slice onion in ? slices, cut each slice in half, and separate rings. | | 4 | Cut largest rings in half again. | | 5 | Slice top off pepper, remove center of top and discard. | | 6 | Remove white ribs and seeds from pepper, cut pepper in thin slices. | | 7 | Place ?vegetables on bottom of crockpot, layer on chicken, sprinkle with seasonings. | | 8 | Add remainder of vegetables and top with spaghetti sauce, stir. | | 9 | Refrigerate overnight, cook on low setting the following day, for 8 to 9 hours, until vegetables are done and chicken is tender. | | 10 | Cook 8 oz. large macaroni, noodles, or spaghetti until tender. | | 11 | Serve chicken and vegetables over pasta. | | 12 | Refrigerate leftovers in a covered bowl, and reheat in microwave at 50% power, or freeze in portions for later use. |
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