Wednesday, May 6, 2009
This is probably the easiest thing you could ever make... but it tastes so good! Quick--make sure you have a pen and paper ready, because these directions are super-hard.
Ok. (do I sound like a cheerleader? ack!)
Put 3-4 frozen chicken breasts in the slow cooker.
Pour in a can (or jar) of pre-made spaghetti sauce.
Turn the slow cooker on.
Shwew! Sweating, aren't you? Not up to the challenge?? Sure you are.
I guess I should include a few other, um, hints? Cook your chicken (It doesn't HAVE to be frozen--that's just what I keep on hand.) on the low heat setting for around eight hours. High setting, four-ish hours. Shred the chicken with two forks before serving--and the pasta is optional, of course.
Oh--but that bread in the background? the piece slathered in butter?? It is most certainly not optional. Especially if it's a loaf of rosemary-olive oil bread... *gulp* (and I wonder why I'm not losing those last few pounds...)
One more thing! If you're feeling over-the-top creative, you can omit the spaghetti sauce, pour in a jar of salsa, and serve your chicken on tortillas with taco-like toppings.