This is one of our favorite recipes! We never buy spaghetti sauce. This is the only way we eat spaghetti now. I usually make it in a frying pan I think I have posted that recipe, I will have to check. This way is just as good and great for these hot days we've been having here in NJ. I am making this in fact tonight. I Serve it over thin spaghetti . For a spicier flavor, add a pinch of crushed red pepper flakes at the start of cooking.
1 serving; 4 Old Points 5 Points Plus
1 lb boneless, skinless chicken breast cut into bite-size pieces
1 cup fresh mushrooms, sliced (fresh, frozen or canned)
1 strip green pepper, sliced
1 cup onions, chopped
1 medium garlic clove, minced ( jar minced)
1 Tbsp canned tomato paste
14 1/2 oz canned crushed tomatoes
1/4 cup chicken broth
3/4 tsp dried oregano, crushed
3/4 tsp table salt, divided
1/4 tsp black pepper
Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving and add remaining 1/4 teaspoon of salt if necessary. Yields about 1 cup per serving