Ingredients:
8-10 skinless boneless chicken thighs
2 medium sweet bell peppers, thinly sliced
1 tsp. dried rosemary
1 c. bottle spaghetti sauce (I used Hunt's)
Spray a slow cooker with non stick cooking spray, or line with a slow cooker safe liner. Place the sweet peppers in the cooker and then arrange the chicken thighs on top. Sprinkle with the rosemary, and then poor the spaghetti sauce over the chicken. Cook on low for 7-8 hours, or high for 3 1/2 to 4 hours. When the chicken is done cooking, shred the thighs into bite size pieces and add back to the liquid mixture to re-heat. Great in tortillas or served in a sub with Mozzarella cheese!
(Makes 8 servings, 7 WW points per serving.)
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