Crockpot Chicken and Broccoli Pasta Sauce

Post-marathon, I knew I would be needing some serious carbs. I also knew that I would want to celebrate, but I wouldn't want to cook.

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

Begin by microwaving onion, 1/4 cup sun dried tomatoes, garlic, 1 tablespoon olive oil, thyme, and red pepper flakes in a bowl for five minutes. Place in slow cooker.

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.