Crock Pot Rosemary Chicken w/Pasta

What you’re going to need:

2 medium onions, sliced or chopped

2 teaspoons bottled minced garlic or 4 cloves garlic, minced

3/4 lb. skinless, boneless chicken breasts or thighs

1 (14.5 oz) can diced tomatoes

1 (6 oz) can tomato paste

2 Tablespoons wine vinegar

2 bay leaves

1 teaspoon sugar

1/2 teaspoon dried rosemary, crushed or 1 Tablespoon fresh

1/4 teaspoon salt

1/4 teaspoon pepper

1 (4 oz) can sliced mushrooms, drained

1 pkg. (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)

Grated Parmesan cheese

First step: In a 3-1/2 to 4-1/2 quart crockpot, place the onions and garlic . Add chicken to crockpot.

Next: In a mixing bowl combine undrained tomatoes, tomato paste, vinegar,bay leaves, sugar, rosemary, salt, and pepper; mix well.

Pour over chicken. Cover and cook on LOW heat setting for 6-7 hours. Or, cook on HIGH heat setting for 3-1/2 hours.

When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.

Cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

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About Little squirrel

Wife. Mommy.
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2 Responses to Crock Pot Rosemary Chicken w/Pasta

  1. Cande says:

    Looks so good! Where did you get the recipe? I think I might just try this!

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