Description
A tender, one-pot Italian-American meal with chicken, whole wheat spaghetti, and rich tomato sauce slow-cooked for 6 hours. Customize with garlic, oregano, and a coconut milk twist for a dairy-free option.
Ingredients
1.5 lbs chicken breasts
(or thighs for deeper flavor)
8 oz whole wheat spaghetti
(gluten-free option available)
2 cups tomato sauce
(use marinara for sweetness)
1 tbsp minced garlic
1 tsp dried oregano
Salt and pepper to taste
Instructions
Dice chicken breasts into 1-inch cubes and season with salt and pepper.
Place chicken, tomato sauce, minced garlic, and dried oregano in crockpot.
Cook on LOW for 5.5 hours; add whole wheat spaghetti 30 minutes before the cooking time ends to prevent sogginess.
Notes
Searing chicken before layering enhances depth of flavor.
Add garlic and oregano halfway through cooking for balanced taste.
Store in airtight containers in the refrigerator for up to 5 days.
Serve with garlic bread and steamed broccoli for a complete meal.
For a dairy-free version, replace heavy cream (if used) with 1 cup coconut milk (adds slight coconut flavor)
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg