This recipe from Popular Paleo is sure to be a hit with the entire family. It is destined to be paired with Spaghetti Squash. So do not skip this step! This recipe is easy and perfect for busy moms and dads!Ingredients:
4 boneless, skinless chicken breasts
6 fresh (e.g. uncooked, raw) Italian sausage links (sweet or spicy or a combo is fine)
1 white onion, thinly sliced (not diced!)
4-6 cloves of garlic, chopped
Extra virgin olive oil
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp kosher salt
2 – 14.5 oz cans organic diced tomatoes
1 – 15 oz can tomato sauce
1 cup water or chicken stock
1/2 cup balsamic vinegar
+ 1 tsp Italian seasoning
+ 1/2 tsp kosher salt
+ 1/2 tsp garlic powder
1 Spaghetti Squash (optional)
Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil. Add the first round of seasonings directly onto the chicken (Italian seasoning, garlic powder and salt). Don’t mix, just leave it on top. During the slow cooking process, it seasons the chicken directly for perfect flavor. Lay the fresh (e.g. raw, uncooked) whole sausage links over the seasoned chicken.
Layer the thinly sliced onion and chopped garlic next. Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot. Top with the second round of seasonings. Again, don’t mix this up. I like the way the flavors develop with this style.
Cover and set the slow cooker to high for five hours or low for 7 hours.
Spaghetti Squash Instructions:
Preheat the oven to 450 degrees F.
Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin.
Spoon the Balsamic Chicken & Sausage over the spaghetti squash and Enjoy!