1 to 2 lbs boneless, skinless chicken thighs, cut into 3/4 inch pieces
1 (14 oz) can artichoke hearts, drained
1 4 oz can mushrooms, drained
2 cups water
1/2 cup Shirley J Universal Sauce
1/4 cup Parmesan cheese
1 T Shirley J Pizza and Pasta Seasoning Mix
1/2 cup chopped Roma tomatoes
Cooked noodles, rice or mashed potatoes
In a saucepan, combine water, Shirley J Universal Sauce and Shirley J Pizza and Pasta Seasoning Mix. Whisk until smooth. Over medium heat bring to a boil. Remove from heat and add the Parmesan cheese. Place chicken, artichokes, mushrooms, and sauce into slow cooker. Stir to combine. Cook on LOW for 5-6 hours. A half hour before serving add the tomatoes. Cover and cook on LOW until ready to serve. Serve over noodles, rice or mashed potatoes.
Becky from Shirley J sent me a few of the company’s products to try out in my slow cooker. I was and am still excited. I feel like I am an walking infomercial for Shirley J now. I am absolutely LOVING the products. They work so well in the slow cooker. This particular recipe used the Universal Sauce which is a building block for hundreds of recipes. Instead of using a fatty, high calorie Alfredo sauce (which by the way I love), I used the universal sauce and saved myself a lot of calories. The sauce that I made over my stovetop with the Shirley J Universal Sauce, water, Parmesan cheese, and Shirley J Pizza and Pasta seasoning literally was a one-fourth of the calories of the Alfredo sauce I would normally use!!! It tasted wonderful and I didn’t know I was missing a thing. I had the leftovers for lunch and I was so happy. I give this recipe 4 stars. My family loved it too.