Ingredients
- 3 Chicken Leg Quarters with the skin removed
- 2 Tbsp olive oil
- 1 onion sliced
- 1 bell pepper any color, sliced
- 1 28 oz. can crushed tomatoes
- 2 14.5 oz. cans diced tomatoes
- 3 cloves garlic minced or crushed
- 1 Tbsp dried basil
- 1 tsp black pepper
- 1/2 tsp salt more if desired
- Shredded mozzarella optional topping
Instructions
- In a large skillet, heat oil over medium heat.
- With the skin removed, brown chicken in oil. 2 minutes per side, flipping once.
- In the slow cooker, combine crushed tomatoes, diced tomatoes, peppers, and onions spices and mix.
- Add the chicken from the skillet to the slow cooker.
- Cover and cook on low for 6-8 hours.
- Serve over pasta and mozzarella cheese (put cheese directly on the pasta, and then top with the chicken and sauce).
Notes
*To bulk up the meal with more fiber and nutrients, feel free to add other vegetables like mushrooms, zucchini, or carrots. These will blend well with the flavors and add extra texture to the dish.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 23g | Protein: 32g | Fat: 17.5g