Prep 20 mins
Cook 7 hrs
My mom gave me this recipe when she gave me a crock pot. I haven't made it yet. Don't tell her.
- 6 boneless skinless chicken breast halves
- 1 (28 ounce) jar spaghetti sauce
- 2 green bell peppers, seeded and cubed
- 8 ounces fresh mushrooms, sliced
- 1 onion, finely diced
- 2 tablespoons garlic, minced
- Put the chicken in the slow cooker.
- Top with the remaining ingredients.
- Cook on low 7-9 hours.
- Serve over rice or any kind of pasta.
Great chicken. I made this stove top because I waited too long in the day to use the crockpot. I had to use red peppers because I was out of green. I'm sure that the green would have added to the presentation, but it still tasted great. Thanks AnneMeansGrace for a nice keeper. Made for Chef Alphabet Soup Tag.
Wow, this was great. The chicken was really quite moist and tender. And cooking it in the crock pot allows all those ingredients to meld together, which produced a wonderful blend of flavors that made this a big hit with my whole family (and that almost never happens!). Thanks, AnneMeansGrace, for this definite "keeper". You'll want to serve rice or rolls on the side for all that extra sauce you'll get! Made for Spring 2010 Pick-A-Chef.
I didn't have time to make this in the crock pot, but sounded yummy so baked it in the oven. I did half the recipe for 2 of us. To add a little extra flavor I decided to saute the veggies in 1 tablespoon of olive oil, before adding them to the chicken and sauce. Baked for 50 minutes at 350F and the chicken was juicy and delicious! I also melted provolone cheese on top. Served over pasta with garlic toast and a garden salad.