When it hits the triple digits in Houston, I avoid turning on my oven. My crockpot comes to the rescue again. Here is another crockpot recipe.
2 1/2 to 3 pounds chicken pieces (you can also used leftover baked chicken)
2 Tbl. Olive Oil
1 onion chopped
1 clove garlic minced
14 1/2 oz can of Muir Glen Fire Roasted Tomato
1 6-ounce can tomato paste + 2 cans water
1 tsp. sugar (I use Sugar in the Raw)
1/2 tsp salt
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 tsp. dried oregano
1/8 tsp. black pepper
1 Tbl. fresh parsley
chopped mushrooms (optional)
Cooked 3 color Garden Rotini
Remove the skin from the chicken. Brown your meat in olive oil. (if you are using leftover baked chicken, add it after you saute the garlic and onions just to heat through). Add the onions and garlic and saute until onions turn clear. Put in your crockpot. Add the rest of the ingredients to the crockpot (except the Rotini). I would suggest throwing the mushrooms in the last 1/2 hour of cooking. Cook on High for 2 to 3 hours or Low 5-7 hours. Serve over cooked Rotini.
As I said in a previous post, I really love my VersaWare Crockpot. I can brown my meat and saute my onions right in the crock on the top of my stove. Then I pop the whole crock in the crockpot and turn it on. Saves me from cleaning an additional pot.
When I bake a chicken, I usually bake two. Your oven is hot, and it doesn't cost anything more to cook two. After it cools, I take the meat off the bone and put in a freezer bag and put in the freezer for use in an easy recipe during the week such as this one.
Gluten/Dairy Free Option:
Same as above, just use a cooked Gluten Free Pasta of your choice