- 6-8 chicken (pieces with bone in skinned)
- 4-6 garlic cloves (minced)
- 1 onion (diced)
- 2 T. olive oil
- 6 tomatoes (skinned and seeded or 450 gr. canned)
- 4 oz. tomato sauce
- 2 T. tomato paste
- 1 tsp. sugar (optional, substitute optional)
- salt (optional)
- 1 tsp. nutmeg
- 1 tsp. rosemary
- 1 tsp. thyme
- 1/4-1/2 c. fresh basil (chopped)
- 1/4-1/2 cup parsley (chopped)
1. Brown garlic and onion in olive oil.
2. Add chicken parts and continue to brown.
3. When browned, transfer to crock pot.
4. Add all the other ingredients
5. Cover. Cook on Low for 4-6 hours.
6. Add a little water if required.
7. Serve over hot, cooked spaghetti.
8. Sprinkle fresh Parmesan over the dish or individual servings, if desired.
Happy Crocking!
For over 400 more recipes, click here to get our eBook!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
