My solution was to cook a pasta sauce in the crockpot the day before I ran the marathon, and invite everyone in Chicago who supported my marathon efforts over for dinner the evening after I completed the marathon. All I would need to do was warm the sauce up and cook the pasta. And it worked! This sauce was a big hit and I will make it for a dinner party again.
Crockpot Chicken and Broccoli Pasta Sauce
- 1 onion, minced
- 1/2 cup oil-packed sun dried tomatoes, dried and sliced
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspooon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 cups chicken broth
- 1/2 cup white wine
- 1 lb boneless, skinless chicken thights
- 12 ozs broccoli florets
- 1 cup grated Parmesan cheese
- salt and pepper
Add the broth, wine, and chicken seasoned with salt and pepper to the slow cooker. Cook for 6 hours on low.
Transfer the chicken to a cutting board and shred into bite sized pieces.
Microwave broccoli with 1 tablespoon oil for about eight minutes until soft. Stir chicken and broccoli back into sauce and cook for five more minutes. Stir in Parmesan cheese and remaining 1/4 cup sun-dried tomatoes. Serve warm over pasta.