Good one for the Dutch Oven or Crock-Pot. Kahuna
1 large onion, halved and sliced
1 large bell pepper (or 2 small peppers of different
colors), seeded and cut into strips
1 bulb garlic, peeled and minced
1 tablespoon Italian seasoning (feel free to
substitute fresh oregano, thyme, rosemary and basil to
your heart's content
)
2 tablespoons olive oil
1 15-ounce can tomato sauce
4 individually quick-frozen boneless, skinless chicken
breasts (if using fresh chicken breasts, add 1 14.5
ounce can of chicken broth to the above ingredients)
1 1-lb. package rotini pasta
Grated Parmesan or Romano cheese
Combine onion, pepper, garlic, Italian seasoning,
olive oil and tomato sauce (and, optionally, chicken
broth) in a 5 quart or larger slow cooker. Place
chicken breasts on top (individually quick-frozen
breasts should be used right from the freezer).
Cover and cook 4 hours on High. Turn slow cooker to
Low. Remove chicken breasts and allow to cool 15
minutes.
Meanwhile, cook rotini 1 minute shy of al dente
according to the package directions (subtract 1 minute
from the shorter cooking time). Drain thoroughly
(about 2 minutes in the colander).
Cut chicken into cubes or strips as desired and stir
back into slow cooker. Stir in rotini. Replace cover
and switch off. The rotini will finish cooking
between home and wherever you're having your pot-luck
dinner. Serve with grated cheese.
Variations:
Canned peeled tomatoes and their liquid can be
substituted for tomato sauce (I just happen to have an
odd aversion to tomatoes in their virgin or near-
virgin state, though I love all manner of tomato foods
like spaghetti sauce, pizza and even salsa. ).
Leave them whole or break them up with a fork as
desired.
A couple sliced carrots and sliced celery stalks add
flavor, color and texture variety but the flavor of
carrots tends to dominate in a slow cooker.
1 large onion, halved and sliced
1 large bell pepper (or 2 small peppers of different
colors), seeded and cut into strips
1 bulb garlic, peeled and minced
1 tablespoon Italian seasoning (feel free to
substitute fresh oregano, thyme, rosemary and basil to
your heart's content
) 2 tablespoons olive oil
1 15-ounce can tomato sauce
4 individually quick-frozen boneless, skinless chicken
breasts (if using fresh chicken breasts, add 1 14.5
ounce can of chicken broth to the above ingredients)
1 1-lb. package rotini pasta
Grated Parmesan or Romano cheese
Combine onion, pepper, garlic, Italian seasoning,
olive oil and tomato sauce (and, optionally, chicken
broth) in a 5 quart or larger slow cooker. Place
chicken breasts on top (individually quick-frozen
breasts should be used right from the freezer).
Cover and cook 4 hours on High. Turn slow cooker to
Low. Remove chicken breasts and allow to cool 15
minutes.
Meanwhile, cook rotini 1 minute shy of al dente
according to the package directions (subtract 1 minute
from the shorter cooking time). Drain thoroughly
(about 2 minutes in the colander).
Cut chicken into cubes or strips as desired and stir
back into slow cooker. Stir in rotini. Replace cover
and switch off. The rotini will finish cooking
between home and wherever you're having your pot-luck
dinner. Serve with grated cheese.
Variations:
Canned peeled tomatoes and their liquid can be
substituted for tomato sauce (I just happen to have an
odd aversion to tomatoes in their virgin or near-
virgin state, though I love all manner of tomato foods
like spaghetti sauce, pizza and even salsa.
). Leave them whole or break them up with a fork as
desired.
A couple sliced carrots and sliced celery stalks add
flavor, color and texture variety but the flavor of
carrots tends to dominate in a slow cooker.