Crockpot Chicken And Tomato Sauce
Created by KittenCal on October 30, 2011
- Servings: 3-4
- Prep Time: 30m
- Cook Time: 6h
- Recipe #1730
Ingredients
- 1 whole fryer chicken, cut up (about 3-4 pounds, can remove the skin if desired)
- Oil (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 (such as Hunt's)
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1/4 cup white wine
- Cooked pasta
How to Make
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Step 1: Heat oil in a skillet over medium-high heat.
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Step 2: Add in chicken pieces and brown about 3 minutes per side; transfer to a plate.
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Step 3: 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.
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Step 4: 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.
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Step 5: Add in the brown chicken turning to coat in the sauce.
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Step 6: Cover and cook on low for 6-8 hours or until chicken juices run clear.
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Step 7: Discard bay leaf, then serve chicken with sauce over pasta.
Nutritional Facts
- Serving Size: 1 (384.7 g)
- Calories 429.4
- Total Fat - 12 g
- Saturated Fat - 3.9 g
- Cholesterol - 84.2 mg
- Sodium - 2191.1 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 3.3 g
- Sugars - 26.5 g
- Protein - 30.8 g
- Calcium - 110.4 mg
- Iron - 4.1 mg
- Vitamin C - 35.2 mg
- Thiamin - 0.2 mg