Crockpot Chicken

By T_sart

Ingredients

• Dry Ingredients/Spices:
• 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
• 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

Preparation

Step 1

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.