Shelly's Recipe

CHICKEN SPAGHETTI (Crock pot)

Category: Casseroles - Chicken and Turkey

4 chicken leg quarters
1/2 cup chicken stock, white vermouth, or water
2 bay leaves
1 medium yellow onion, chopped
1/2 lb sliced mushrooms
2 tbsp olive oil
5 cloves garlic, -- chopped
2 (16 oz) cans tomato sauce
1 (16 oz) can stewed tomatoes
1 (16 oz) can tomato puree
Add a tsp to a tbsp of any or all of the following: onion powder, garlic powder, basil, parsley, and oregano.
Salt and pepper, to taste
2 ribs celery, sliced -- optional
Hot cooked spaghetti

Put the chicken into a crock pot early in the day. It's fine if they are still frozen. Add as little liquid as possible - water, chicken stock, or a bit of white vermouth, or any combination. Add a couple of bay leaves, and some salt. Turn the crock pot on low and cook 6-8 hours. Remove chicken from the crock pot and discard skin and bones.

In a deep pot, heat olive oil. Add onion, mushrooms and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crock pot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.)

Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated parmesan cheese on the side. Serves 6