Monday's Menu: Crockpot Chicken Pasta

I love tomato sauce. There is something so homey and warm about a nice, cheesy bowl of pasta dripping with a lovely sauce. I enjoy making homemade sauce and do it about every week. Here's my recipe for the easiest ever crockpot chicken pasta.

Ingredients: (I make enough to last our family two nights!)

3 lbs organic, free range boneless skinless chicken thighs
2 32 oz. cans organic crushed tomato cans with basil
1 tablespoon organic butter
About 1 cup fresh organic basil, cut up well
Several sprigs fresh organic oregano, cut up well
1 medium organic onion, diced
3 cloves organic garlic, diced
About 1.5-2 teaspoons sea salt
Organic black pepper to taste
1 package Ezekiel sprouted pasta, or organic brown rice pasta, which is lower in phytates than non sprouted pasta)
Your crockpot!

About 4-5 hours before you want to eat, put the chicken thighs in your crockpot on high. Let them cook for an hour or so by themselves before putting in the sauce.

Directions for sauce:

In a skillet/frying pan, saute the diced onion in butter.

When the onion is soft, add the basil, oregano, and finally, the garlic. Saute for 2-3 minutes, being careful not to burn the herbs & garlic.

Pour the 32 oz. cans of crushed tomatoes directly into your crockpot.

Add the sauteed onions, herbs & garlic to the crockpot as well, and add the salt & pepper to taste.

Keep the setting on high and make sure that it reaches a good simmer, and cook for another several hours.

Cook your pasta separately, top with raw cheese, and enjoy!

This recipe is so easy- I hope you enjoy it as much as our family does!

If you have leftovers, the next day, just put the extra pasta directly into your crockpot, put it on high and give it a couple hours to sufficiently re-heat, and you're done!

Bon Appetit everyone!