Crockpot Chicken

Crockpot Chicken
Crockpot Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3-4

    lbs of boneless, skinless chicken breasts

  • 5

    medium tomatoes

  • 3/4

    cup chopped onion (we use Vidalia/Sweet)

  • 3

    Tbsp minced garlic

  • 2

    Tbsp tomato paste

  • 2

    Tbsp olive oil

  • 1

    Tbsp honey

  • Dry Ingredients/Spices:

  • 1

    Tbsp basil

  • 1

    Tbsp thyme

  • 1

    Tbsp red pepper flakes

  • 1

    Tbsp oregano

  • 1

    tsp rosemary

  • 1

    tsp parsley

  • 1

    tsp sea salt

  • 1

    tsp black pepper

  • 1

    tsp bay leaves

Directions

1.  Mix all ingredients (not including the chicken breasts) together in a blender/food processor (must hold at least 5 cups - we use a Vitamix) and blend for about 30 seconds until ingredients are mixed well. 2.  Place blended pasta sauce in sauce pan and simmer on low/medium heat for about 10-15 minutes until sauce takes on a thicker consistency and a dark shade of red. 3.  Mix chicken breasts and pasta sauce in crock pot and cook on low heat for at least 7 hours.  After 7 hours, you will notice the sauce looks very runny, this is normal.  Remove crock pot from heating base, shred chicken with a wooden spoon or spatula and as it cools, the shredded chicken will absorb the juices from the pasta sauce.

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