Crock Pot/Slow Cooker or Stove Top Chicken Spaghetti
"A versatile and tasty dish, either simmered on the stove 1 - 2 hours or in a crock pot for several hours while you're away. This recipe is equally good served over rice. Serve with a large green salad and bread. If there are leftovers, it freezes well for another meal."
photo by AMyersATX
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 6 -8 chicken pieces, with bone in skinned
- 4 -6 garlic cloves, minced
- 1 large onion, diced
- 2 tablespoons olive oil
- 6 tomatoes, skinned and seeded (or 450 gr. canned)
- 4 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon sugar (optional) or 1 teaspoon sugar substitute (optional)
- salt (optional)
- 1 teaspoon nutmeg
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1⁄4 - 1⁄2 cup fresh basil, chopped
- 1⁄4 - 1⁄2 cup parsley, chopped
- enough spaghetti, for 6 to 8 people
directions
- Brown garlic and onion in olive oil.
- Add chicken parts and continue to brown.
- When browned, add all the other ingredients.
- Cover and simmer for 1- 1 and 1/2 hours Stir occasionally.
- Add a little water if required.
- Serve over hot, cooked spaghetti.
- Sprinkle fresh Parmesan over the dish, if desired.
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Reviews
-
This dish was fantastic with a really great taste. The only problem, there wasn't enough sauce. Next time I'm going to quadruple the recipe. Thanks. Jewell -
Super easy to make if you used canned tomatoes instead of fresh. I used boneless skinless chicken breast tenders for a lower fat option and served it on spaghetti squash instead of pasta for a low-carb spin. It was YUMMY! Like others have noted it is a bit short on moisture so I added approximately 3 cups of water during cooking and adjusted tomato paste (more) to make sure sauce was rich and not thin. A winner for sure due to ease and flavor. Posted a picture of the spaghetti squash "bowl". -
Wow, yum! I made this on the stove and wasn't watching it carefully enough, and I burnt a bunch of it (oops!), but I salvaged it by shredding the chicken (I used thighs) and placing them on homemade rolls with mozzerella cheese. I broiled the opened roll to melt the cheese. Oh my, they were SOOOO good. We'll be making this again soon!! Thanks! -
Easy and very good. I followed the directions exactly except I added 1/2 cup of Chianti (I add wine to almost everything). I served it over pasta. The leftovers are now in a casserole and I'll add a little more liquid and grated cheese and cook another time.
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Wow! My crockpot starts smiling when I put this one on to cook. Not to mention my husband. Thank you! Margie
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Tweaks
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Super easy to make if you used canned tomatoes instead of fresh. I used boneless skinless chicken breast tenders for a lower fat option and served it on spaghetti squash instead of pasta for a low-carb spin. It was YUMMY! Like others have noted it is a bit short on moisture so I added approximately 3 cups of water during cooking and adjusted tomato paste (more) to make sure sauce was rich and not thin. A winner for sure due to ease and flavor. Posted a picture of the spaghetti squash "bowl".
RECIPE SUBMITTED BY
Stella Mae
United States
There I am sitting in front of the computer, one of my favorite spots in the house. When I'm not at the computer, I enjoy cooking and entertaining.
See my icon? It is an old Royal typewriter. My father had one just like it that he gave me when I was in college. It had one key that stuck, but I typed all my term papers on that old thing. Whenever I see that icon I remember those happy days.
