Ingredients
- 2 pounds chicken breast or bone-in chicken thighs
- 2- 15 ounce cans tomato sauce or crushed tomatoes, marinara sauce
- 15 ounce chicken broth
- 6 ounce tomato paste
- 1 bell pepper diced
- 1 onion diced
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 tbsp balsamic vinegar
- 2 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- Parsley and Parmesan cheese for garnish
Method
- Spray the crock pot with nonstick spray or line it
- Place the chicken on the bottom.
- Add all ingredients to the crock pot, fill one of the tomato sauce cans with the chicken broth and pour it in. Give the sauce a good stir.
- Cook on low 5 hours or on high 2 1/2 hours, until the chicken is 165° internal.
- Thirty minutes before it's finished cooking, prepare the pasta or rice.
- Add the pasta or rice to a large family-style serving bowl. Place the chicken on top (shred if desired). Ladle the sauce over the chicken.
- Garnish with fresh chopped parsley and grated parmesan cheese.
Nutrition
Notes
Refrigerate leftovers up to 3 days