We’re switching it up this Monday with a recipe instead of a mani – my nails are in TERRIBLE condition, and I just wasn’t feeling any of the already photographed polishes I’ve got. So instead, today we have another of those lazy day recipes that I’m so fond of. It’s super fast to prep, super flexible depending on what kind of mood you’re in that day, and it seriously couldn’t be easier.
Three(ish) Ingredient Crock Pot Chicken
- 1 jar tomato-based pasta sauce of your choice (I used Vodka Sauce this time)
- Chicken (Breasts or Tenders both work great, just make sure whatever you get is boneless)
- Salt, Pepper, other spices as desired
First, clean the chicken (honestly this is the most time and labor intensive part of this whole recipe). Then throw it all in the bottom of a greased crock pot.
Then dump in your mushrooms. Just dump ’em right in.
Last, dump your jar of pasta sauce on top of everything. I like to put about about 1/3 of a cup of water in the jar, shake it around to get all the sauce left stuck to the sides, and add that too – it helps the sauce drip down to really get at the chicken while it cooks.
And that’s it.
Seriously, that’s it.
You can add some spices and seasonings if you don’t think the sauce is enough, but if you’re using a sauce you really like, a little salt and pepper is really all you need. I added crushed red pepper this time, because I like my vodka sauce to have a little bit of a kick.
Then throw that crock pot on high for 6 hours (and yes, I know, the outside of our crockpot needs a good wipe-down), and you’re golden. I like to stir once or twice at the 2 hour and 4 hour mark, just to get the sauce nice and distributed as it cooks, and then towards the end I’ll go in with two forks and shred what little of the chicken hasn’t already fallen apart of its own volition.
End result: yum.
It works equally well over pasta or rice, or even just on its own (although I prefer it with a starch to mop up all the extra saucy goodness.