Crock Pot Italian Chicken |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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This is a recipe from one of Gooseberry Patch's newest cookbooks. Easy and tasty, it's perfect for the coming autumn days. This is recommended to be served over hot, cooked thin spaghetti. I haven't tried this yet, but wanted the recipe here so I can prepare it soon. Ingredients:
1 teaspoon garlic powder |
1 teaspoon seasoning salt |
1 teaspoon black pepper |
3 lbs favorite skinless chicken pieces |
1 tablespoon oil |
1 (1 1/2 ounce) package spaghetti sauce mix |
1 1/2 teaspoons italian seasoning |
1 cup white wine or 1 cup chicken broth |
4 cups zucchini, cut into slices 1/2-inch thick |
Directions:
1. Mix together the garlic powder, seasoning salt and pepper. Rub this mixture into the skinned chicken pieces.
2. Heat oil in a large skillet over medium heat. Brown the chicken on all sides, about 2 minutes.
3. Combine chicken in crock pot with the spaghetti sauce mix, Italian seasoning, and white wine or chicken broth. Cover and cook on LO for 7 to 8 hours.
4. Add zucchini during last hour of cooking. Serve over prepared thin spaghetti or as desired.
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