Chicken Spaghetti is usually cheesy in this house. But every once in a while, we like to lighten it up with a tomato sauce. You can keep it simple, adding just the sauce, tomatoes and seasoning, or pack it full of your favorite produce like green bell peppers, onions, and mushrooms. Fresh chicken works great too, but I use frozen chicken breast all the time and it turns out perfectly. Here’s what you need:
4 boneless, skinless chicken breasts, frozen
1 jar spaghetti sauce
1 can diced tomatoes, drained
1 c. diced onions
1 tsp. minced garlic
8 oz mushrooms, sliced (optional)
1 c. green bell peppers, chopped (optional)
1 packet of Italian Seasoning or
1 Tbsp. dried oregano
1 tsp. onion powder
1 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. black pepper
1 tsp. salt
Spaghetti noodles, cooked according to the package.
- Place the chicken breast in the Crock Pot.
- Pour the spaghetti sauce, diced tomatoes, onions, garlic and seasoning over the chicken.
- Cover and cook on low for 6-7 hours, until chicken is tender and cooked through.
- Top with Parmesan cheese and serve over warm spaghetti noodles.