Prep. Time: 10 minutes Cooking Time: 3–7 hours
4 oz. fresh mushrooms, sliced
1 small onion, cut into thin wedges
½ Tbsp. olive oil
2 boneless, skinless chicken breasts
½ of a 26-oz. jar of pasta sauce
¼ tsp. dried basil leaves
⅛ tsp. dried oregano leaves
1 bay leaf
¼ cup shredded part-skim mozzarella cheese
⅛ cup grated Parmesan cheese
Hot cooked spaghetti
1. Place mushrooms and onion in slow cooker.
2. Heat oil in large skillet over medium-high heat until hot. Lightly brown chicken on both sides. Place chicken in slow cooker. Pour pasta sauce over chicken; add herbs.
3. Cover; cook on Low 6–7 hours or on High 3 hours or until chicken is no longer pink in center. Remove and discard bay leaf.
4. Sprinkle chicken with cheeses. Cook, uncovered, on Low 15–30 minutes or until cheeses are melted. Serve over spaghetti.
I have substituted other vegetables, such as sliced zucchini, cubed eggplant, or broccoli florets for the mushroom slices.
Makes 2 servings. Before adding spaghetti, each serving contains: