As it's summer, you'd think I would be putting the slow cooker away. Nope, still using it for new recipes. This week it's Slow Cooker Italian Chicken Pasta Sauce, which is a bit more summery than a stew, I guess! Essentially, this was a twist on my Very Garlicky Slow Cooker Lemon and Rosemary Chicken (longest recipe name ever!). You can find the original recipe here: Very Garlicky Slow Cooker Lemon and Rosemary Chicken Recipe I highly recommend it. It's useful for so many things! I'm obsessed with it, using it in salads, sandwiches, jacket potatoes and so on.
But back to this pasta sauce recipe. It's a simple slow cooked pasta sauce recipe with shredded chicken, garlic and rosemary in a pasta sauce. Spoon it over some pasta, sprinkle it with a bit a cheese and you've got a delicious lunch or dinner. If you're going for the Full Monty, serve with garlic bread and a side salad.
It's great for making ahead in a big batch and freezing. If you are going to be freezing it, my advice would be- don't shred the chicken as it could go a bit grainy when it defrosts. Instead, shred it after defrosting and then stir through in the sauce and reheat. I think it could also be used for layering in lasagne instead of the traditional bolognese sauce. Let me know if you try that!
Buon appetito!
Ingredients
(serves 4-5 people)
4 chicken breasts
800g tinned tomatoes
1 onion
1 red pepper
3 garlic cloves, crushed
1 tbsp rosemary
1 tbsp tomato puree
200ml chicken stock
pinch of salt
Method
But back to this pasta sauce recipe. It's a simple slow cooked pasta sauce recipe with shredded chicken, garlic and rosemary in a pasta sauce. Spoon it over some pasta, sprinkle it with a bit a cheese and you've got a delicious lunch or dinner. If you're going for the Full Monty, serve with garlic bread and a side salad.
It's great for making ahead in a big batch and freezing. If you are going to be freezing it, my advice would be- don't shred the chicken as it could go a bit grainy when it defrosts. Instead, shred it after defrosting and then stir through in the sauce and reheat. I think it could also be used for layering in lasagne instead of the traditional bolognese sauce. Let me know if you try that!
Buon appetito!
Ingredients
(serves 4-5 people)
4 chicken breasts
800g tinned tomatoes
1 onion
1 red pepper
3 garlic cloves, crushed
1 tbsp rosemary
1 tbsp tomato puree
200ml chicken stock
pinch of salt
Method
- Lay the chicken breasts on the bottom of the slow cooker.
- Add the garlic, rosemary, tinned tomatoes and the tomato puree.
- Chop the pepper and the onion into small chunks and add to the slow cooker.
- Pour in the stock and stir through well.
- Add the pinch of salt and put the slow cooker on low for 6-7 hours or medium for 4-5.
- When cooked, the chicken will shred easily. Stir it through the sauce and serve on pasta with some grated cheese. (If freezing, do not shred- see tip in the introduction to this post.)
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