2 Tbsp Canola oil
1 1/2 lbs chicken tenders, cut into bite-size pieces
1 (14 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1/4 cup dehydrated onion
1 (4 oz) can sliced mushrooms, drained
2 garlic cloves, minced
1/4 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp dried thyme leaves
1/4 tsp black pepper
1 1/2 lbs chicken tenders, cut into bite-size pieces
1 (14 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1/4 cup dehydrated onion
1 (4 oz) can sliced mushrooms, drained
2 garlic cloves, minced
1/4 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp dried thyme leaves
1/4 tsp black pepper
Heat oil is skillet over medium heat. Brown chicken on all sides. Drain excess fat. Transfer chicken to slow cooker. Add remaining ingredients. Cover and cook on LOW for 5-6 hours. Serve over spaghetti. Makes 3-4 servings
Review:
This was a mediocre meal. Not great, not bad. I liked the leftovers the next day for lunch better than the original meal. 3 stars
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