Chicken breasts slow cooked for five hours in a tomato-wine sauce with mushrooms, onions, garlic and Italian seasonings and served over spaghetti.
-By Carrie (Strommen) Lennie
4 boneless skinless chicken breast halves
2 Tbsp vegetable oil
1 15-oz can tomato sauce
2 4-oz cans sliced mushrooms, drained
1 medium onion, chopped
¼ cup red wine
2 garlic cloves, minced
1 ¼ tsp dried oregano
½ tsp dried thyme
1/8 to ¼ tsp salt
1/8 tsp pepper
hot cooked spaghetti
- In a large skillet, brown chicken in oil on both sides. Transfer to a slow cooker.
- In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper. Pour over chicken.
- Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve over spaghetti.