Crockpot Chicken Spaghetti Sauce
Crockpot Chicken Spaghetti Sauce
4 boneless, skinless chicken thighs, flash frozen
1 can of Campbell’s Healthy Request Cream of Mushroom Soup
1 can of Hunt’s No Sugar Added Spaghetti Sauce
1/2 lb. of mushrooms
Garlic (powder or fresh, your preference) to taste
Onion (powder or fresh, your preference) to taste
Turn the crockpot on low and put in the can of soup, the can of spaghetti sauce, and the chicken thighs. If you like, you can just wash and slice the mushrooms and add them, the garlic and onion, whether powdered or fresh, to the mixture, then leave it all in the crockpot for eight hours.
You can also slice the mushrooms and saute’ them in a teaspoon of olive oil along with the garlic and onion, and add them to the mixture, then leave in the crockpot for eight hours on low. Either way works, but sauteeing the mushrooms adds a little more flavor.
When the chicken’s fully cooked, stir the mixture to shred the chicken, and change the crockpot to warm until it’s time for dinner. Serve over rice (my husband’s preference) or spaghetti. Should feed three or four people, especially if one’s had gastric bypass and doesn’t eat that much.
We had leftovers the next night, and I served the chicken sauce over toasted garlic bread in an open-faced sandwich - my husband loved it! I just ate the sauce by itself, as it’s about the consistency of sloppy joes, and added parmesan cheese.
