- Easy
- Average budget
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Ingredients
- 6 chicken thighs, skin and fat removed
- olive oil spray
- 1 red bell pepper, chopped
- 1 c mushroom
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup fat free chicken broth, more if needed*
- 1 tsp dried oregano leaves
- 1/4 cup fresh chopped basil leaves
- salt and freshly ground black pepper
- 6 cups cooked (12 oz uncooked) high fiber or whole wheat pasta
Preparation
Step 1
Season the chicken with salt and pepper.
Step 2
Heat a large pan over a medium-high flame and spray with cooking oil.
Step 3
Add the chicken to the pan and brown on each side for about 3-4 minutes.
Step 4
Add all other ingredients to the slow cooker, except the mushrooms.
Step 5
Season with salt and pepper.
Step 6
Add the mushrooms in the last hour, mushrooms can be omitted if you are not around to toss them in.
Step 7
Cook on low for 6 hours.
Step 8
In the last hour add the mushrooms.
Step 9
Serve over whole wheat pasta.
Step 10
If cooking from frozen, then it should take 8 hours on low in the crock pot.
*Depending on your crock pot you may need to add more liquid.