Crock Pot Italian Chicken

I know, I didn't take a picture, again (!). But, I hope you will trust me when I say that this is a delicious meal. My husband was slurping up a plate full before taking our son to wrestling practice. He usually just waits until he comes back, but the smell lured him in. :-)

Ingredients

*Boneless, skinless chicken thighs (or bone-in, but deskinned)
Your favorite spaghetti sauce
1 teaspoon oregano
1 teaspoon basil
1/4-1/2 teaspoon rosemary
1 teaspoon granulated garlic (NOT garlic salt)
2 teaspoons onion powder

black pepper or red pepper flakes, to taste

Directions

Place chicken in bottom of crock pot
Sprinkle with seasonings
Cover with sauce
*Cook for 4-10 hours


You can use as many chicken thighs as you want/need. My crock pot is one of the big ones that ruins food if you cook for longer than 4 hours. I used 10 chicken thighs and one 24 ounce can of Food Lion brand 3-cheese (4-cheese?) spaghetti sauce, and cooked mine for around 4 hours (maybe a little over).

It was delish! I served this over spaghetti noodles (regular spaghetti, not angel hair), and everyone loved it. You just need to add more sauce (and increase seasonings, to taste) if using more chicken, and increase cooking time accordingly, especially if your chicken is not deboned (since that will take longer to cook)

And the biggest rule is Know Thy Crockpot!

 If you have one like mine (I think it's at least 6 quarts, if not 8), then use caution. When I say mine ruins food, it really is inedible. The first time I made a regular cook-for-8-hours meal and left the house all day, I came back to a burned, blackened mess in the bottom.There doesn't seem to be a way around this, either (I checked online and it seems to be a universal problem). On the other hand, it is boss for cooking a whole chicken!