Crockpot Chicken
By T_sart
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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
Details
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.
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