4 bone-in chicken thighs
1/4 cup Shirley J Universal Sauce
1 cup water
1 (8 oz) can tomato sauce
1 T Shirley J Pizza and Pasta Seasoning Mix
1 (6 oz) can tomato paste
1 (4 oz) can mushrooms, drained
Place the chicken thighs in the bottom of the slow cooker. Sprinkle lightly with garlic salt. In a skillet over medium-low heat, whisk the water and Shirley J Universal Sauce. Bring to a slow boil and simmer for about 7 minutes. Add the tomato sauce, paste, seasoning mix, and mushrooms to the skillet. Stir. Pour over the chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Serve over hot cooked spaghetti with Parmesan cheese.
Delicious. I loved it. I have become such a fan of the Shirley J Universal Sauce and the Pizza and Pasta Seasoning mix. I’ve used it several times in the last week alone! The Universal Sauce is wonderful because it creates a creaminess (which I’m such a fan of) without all the calories and fat. The Pizza and Pasta Seasoning is flavorful and delicious…just add a tablespoon to a can of tomato sauce and you have pizza sauce or a delightful marinara. Considering you can buy a can of tomato sauce for $0.20, you have a pretty inexpensive sauce! This dish was like an Italian chicken with a creamy flavor. It is important to use the bone-in chicken. It cooks wonderfully in the slow cooker. A boneless, skinless chicken breast would not cook as well. If you’re scared of bone-in chicken, just try it. It’s pretty inexpensive (I got mine for $0.99/lb on sale). My family loved it and I will be definitely be whipping this up again soon. 5 stars.