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CHICKEN SPAGHETTI - CROCKPOT

Category:    Pasta, Chicken, Crockpot
Yield: 6 servings
 
      4    To 6 chicken leg quarters                -pressed
           A bit of chicken stock,             2    (16 oz) cans of tomato sauce
           -water, or white vermouth          16 oz Can of stewed tomatoes
           A few bay leaves                   16 oz Can of tomato puree
      1 md Yellow onion, chopped               2    Or 3 ribs of celery, sliced,
           A few Tbsp olive oil                     -optional
      5    Cloves garlic, chopped or      
 
    
  A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic
  powder (NOT garlic salt) Ground black pepper Ground red pepper (cayenne)
  Ground white pepper Basil Parsley Paprika Oregano Spaghetti
  
  Put the chicken into a crockpot early in the day.  It's fine if they are
  still frozen.  Add as little liquid as possible. Water, chicken stock, or a
  bit of white vermouth, or a combination works fine.  Add a couple of bay
  leaves, and some salt.  Turn the crockpot on low and go to work (or carry
  on your normal day's activities.
  
  When you get home, or in the evening, turn off the crockpot.  Put water  on
  to boil the spaghetti.  Remove chicken from the crockpot and discard skin
  and bones.
  
  In a deep pot, heat olive oil.  Add onion and garlic and cook until the
  onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the
  chicken and about a cup of the chicken broth from the crockpot.  (If you
  add too much broth, the sauce will be too soupy; if you add too little, the
  chicken taste will be a bit weak.)  Stir, cutting up the whole tomatoes.
  Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika,
  and oregano.  Cook, stirring from time to time, while the water for the
  spaghetti comes to a boil.  Cook spaghetti, drain and serve with grated
  Parmesan cheese on the side.
 

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