Makes four 4-block meals
1/2 pound skinless chicken thighs
1/2 pound skinless chicken breast
16 ounces spaghetti sauce
1 large Cello pack of sliced baby-bella mushrooms, sautéed to 2 cups
2 teaspoons dried oregano
1 small onion, chopped
1 green pepper, chopped
1 red pepper, chopped
24 black olives, sliced
2 cloves garlic, crushed
1/4 cup dry red wine
3 teaspoons cornstarch
This is the part I love about the slow cooker. Just put all ingredients except for the cornstarch in the slow cooker and mix. Cover and cook on low for seven hours or three hours on high and one-half hour on low. When done, remove chicken and place on plates. Add cornstarch and stir to thicken the sauce. Serve sauce over chicken.
Have one glass red wine and one-half apple with 2 teaspoons natural peanut butter for “dessert”, or without the wine, have the whole apple. Enjoy!
Heather Hutchins is Dr. Sears’ scientific administrator