I made some spaghetti sauce in the crockpot on Monday that turned out really good. I used some leftover stuff from the fridge and freezer to fill out the sauce. Here is a picture that I took with my cell phone. Trust me the sauce tasted WAY better than the picture looks!
Please understand that I RARELY measure when I cook. I usually just throw random stuff into the pot and see how it turns out. This recipe can be modified and adjusted to fit your needs and to suit what you have on hand.
1 onion, chopped
1 Shallot, chopped
4 cloved of garlic, chopped (use less if you don’t like a lot)
2 chicken breasts, cooked and chopped (you could add in raw)
2 Italian sausage links, chopped (mine weren’t pre-cooked)
2 preformed hamburger patties, chopped
1 28 oz. can of Crushed tomatoes
1 cup of water (you could use leftover broth or wine instead)
1 6 oz. can tomato paste
Dried parsley, a bunch
Dried oregano, not as much as the parsley
Dried basil, about the same as the oregano
2-4 sprigs of fresh thyme, add leaves and discard the stems
salt and pepper to taste
Throw all ingredients into the crockpot and cook on low for 8 to 10 hours.
Boil noodles until cooked. Pour sauce over noodles and serve.
I also made cheese biscuits and served with a salad.
All of the meat I used was leftovers that were in the freezer.
I like to buy big family packs of chicken breasts with the bone and skin. There are usually 6 or so in a package depending on the brand and size because they are packed by weight. I place all of the chicken into a roasting pan and cook slowly in the oven. For dinner that night we each eat a breast and I make a few sides to go with it. When the chicken has cooled I peel off all of the skins and start removing the cooked meat from the bones. The cats and dogs get to eat the skins! I chop up the meat and separate it into piles that are just the right size for casseroles and other dishes. Usually 2 large breasts are good for a casserole. 1 breast is usually just the right amount to use for nachos or chicken salad for lunch. I then use my vacuum sealer to seal up the divided portions. Then I stick them in the freezer so they are ready later that week or the next for other meals.