This sauce has really nice flavor, and because the chicken is simmered in the crock pot for awhile it is nice and tender. An easy meal to put together, and one that would freeze nicely. Just put the cooked chicken and tomato sauce into a freezer safe container, and freeze. When you are ready to cook it, place the frozen chicken and sauce in your crock-pot and let simmer for several hours.
- 1 lb. chicken breasts, trimmed of fat and cut into bite-sized pieces
- 1/4 c. white flour
- 1 tsp. Kosher salt
- 1 tsp. freshly ground black pepper
- 1/2 c. olive oil
- 1 onion, roughly chopped
- 5-6 cloves garlic, peeled and either crushed or halved
- 1 6-oz. can tomato paste
- 1 c. white wine
- 1 1/2 c. chicken broth
- 1/4 tsp. thyme
- 1/4 tsp. marjoram (I don’t usually have marjoram, so I substituted an equal amount of oregano.)
- 1/2 tsp salt
- 1 bay leaf
- 1 c. sliced mushrooms (We don’t like mushrooms, so I omitted these and added about 1 cup of diced eggplant…yum! It was a good addition.)
- 1 bell pepper, chopped
Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don’t have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.
While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram, and salt to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the extra vegetables and cook until they are tender. Remove bay leaf and serve over pasta.