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Italian Chicken Spaghetti Crock Pot Recipe
1 can (8 ounces) tomato sauce
6 to 8 boneless chicken breast halves, skin removed
1 can (6 ounces) tomato paste
3 tablespoons water
3 medium cloves garlic, minced
2 teaspoons dried leaf oregano, crushed
1 teaspoon sugar, or to taste
hot cooked spaghetti
4 ounces shredded mozzarella cheese
grated Parmesan cheese
For added flavor, brown the chicken in hot oil; drain. Sprinkle generously with salt and pepper. Arrange chicken in slow cooker. Combine tomato sauce, tomato paste, water, garlic, oregano and sugar; pour over the chicken. Cover and cook on LOW for 6 to 8 hours. Remove chicken and keep warm. Turn cooker to high heat setting, stir mozzarella cheese into sauce. Cook uncovered, till cheese melts and sauce is heated through. Serve chicken and sauce over hot cooked spaghetti. Serve with Parmesan cheese. Serves 6 to 8.
