1.5 lb boneless, skinless chicken breasts
28 oz can crushed tomatoes
2 stalks celery, chopped
1/2 red pepper or yellow pepper, sliced
1/2 green pepper, sliced
1/2 onion, sliced
1 can sliced mushrooms
1 tsp dried oregano
1 bay leaf
1 lb whole wheat spaghetti or brown rice
Cut chicken into 1" pieces and bag in a small freezer bag. In a separate bag, combine crushed tomatoes, celery, peppers (I used a frozen blend of peppers & onions), onion, mushrooms, oregano & bay leaf. Place both bags into a larger freezer storage bag, label & freeze.
Thaw completely. If you prefer, you may brown chicken in a skillet before adding to slow cooker. Otherwise, place chicken in slow cooker & season with salt & pepper. Pour tomato mixture over the chicken, give in a quick stir & cover. Cook on low 8 hours, or on high 4 hours. When time is up, remove lid & turn crock pot on high 1 hour to help it thicken. Remove bay leaf & serve over cooked pasta or rice.
Recipe source: www.skinnytaste.com