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I invented a crockpot recipe! (I totally rock.)
It appears that a good ol' nor'easter is heading our way starting late tonight.
You know what that means. Countdown time!
I'll be over here cackling while everyone in the state goes batshit insane at the same time and starts rioting in the grocery stores. Honestly, people. We knew this was coming Sunday night. You could've started rioting in the grocery stores days ago.
Anywho, I managed to accidentally invent a crockpot recipe, mostly because the original recipe was so freakin' *blah* and I figured a little spice never hurt anyone.
Ladies and gentlemen, I have managed to invent: Crockpot Chicken Spaghetti Sauce With a Bite
I rock.
1. Rinse out chicken
2. In a 4.5-quart (minimum size) slow cooker, toss in:
3. Set crockpot on low for 8 to 10 hours (4 to 6 hours on high)
4. After cooking time is complete, shut off the crockpot
5. Remove chicken, set it aside, and allow to cool to room temperature
6. To the crockpot, toss in:
7. Set crockpot on high for 1 to 2 hours
8. Remove bones from chicken
9. Shred chicken meat (removing skin is optional)
10. Cover the chicken and set aside (refrigerate for food safety!)
11. After 1 to 2 hours, shut off crockpot and stir
12. Add shredded chicken back into the tomato mix and mix it together
May be served over any pasta of your choice.
Needless to say, this recipe makes a ton of sauce. At an estimated guess? Just shy of a gallon of sauce, or roughly 14 to 16 servings.
It's surprisingly yummy.
You know what that means. Countdown time!
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I'll be over here cackling while everyone in the state goes batshit insane at the same time and starts rioting in the grocery stores. Honestly, people. We knew this was coming Sunday night. You could've started rioting in the grocery stores days ago.
Anywho, I managed to accidentally invent a crockpot recipe, mostly because the original recipe was so freakin' *blah* and I figured a little spice never hurt anyone.
Ladies and gentlemen, I have managed to invent: Crockpot Chicken Spaghetti Sauce With a Bite
I rock.
- 1 5-pound whole chicken (frozen is preferable; fresh is okay)
- 2 packages McCormick Italian Herb Chicken Seasoning for Slow Cookers
- 2 6-oz cans of Contadina Tomato Paste with Pesto
- 2 14.5-oz cans of Contadina Diced Tomatoes, flavor(s) of your choice (I recommend mixing and matching any two of the following: Italian Herbs, Roasted Garlic, or Roasted Red Peppers)
- 3 14.5-oz cans of flavored Stew Tomatoes (I recommend mixing and matching the following: Italian Herb or Roasted Garlic)
- 1 8-oz package of pre-chopped fresh Portabella mushrooms
- 1 1 large onion finely chopped
- 1 garlic clove, finely chopped (optional)
- 1 jalapeño pepper chopped (optional)
1. Rinse out chicken
2. In a 4.5-quart (minimum size) slow cooker, toss in:
- chicken
- McCormick seasoning packets
- 2 cans of tomato paste
- 2 cans of diced tomatoes
- 1 can of stewed tomatoes
3. Set crockpot on low for 8 to 10 hours (4 to 6 hours on high)
4. After cooking time is complete, shut off the crockpot
5. Remove chicken, set it aside, and allow to cool to room temperature
6. To the crockpot, toss in:
- remaining two cans of stewed tomatoes (for fluid)
- package of mushrooms
- chopped onion
- chopped garlic (optional)
- chopped jalapeño pepper (optional)
7. Set crockpot on high for 1 to 2 hours
8. Remove bones from chicken
9. Shred chicken meat (removing skin is optional)
10. Cover the chicken and set aside (refrigerate for food safety!)
11. After 1 to 2 hours, shut off crockpot and stir
12. Add shredded chicken back into the tomato mix and mix it together
May be served over any pasta of your choice.
Needless to say, this recipe makes a ton of sauce. At an estimated guess? Just shy of a gallon of sauce, or roughly 14 to 16 servings.
It's surprisingly yummy.
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It's like sauce for everyone!