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Per serving
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- 1
Load the slow cooker
In a 5- or 6-quart slow cooker, combine the tomato basil pasta sauce, the undrained diced tomatoes, the drained mushrooms, the tomato sauce, the pesto, the chicken tenderloins, the chopped red bell pepper, the chopped pepperoni, the halved black olives, the dried oregano, and the hot pepper sauce.
- 2
Brown the sausage and onion
Heat a large skillet over medium heat. Cut the Italian sausage into 1-inch pieces and add it along with the chopped onion. Cook and stir until the sausage is no longer pink and the onion is tender, then drain and add the mixture to the slow cooker.
- 3
Slow simmer
Cover and cook on low for 6 to 8 hours, until the chicken is tender enough to shred into the sauce. Stir to break up the chicken. Serve over hot cooked angel hair pasta, or skip the pasta and eat it like a stew.
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Slow-Simmered Meat Ragu
Created by: SundayPrepCo
Ingredients
- 24 oz tomato basil pasta sauce
- 14 1/2 oz diced tomatoes
- 12 oz mushrooms
- 8 oz tomato sauce
- 3 1/2 oz pesto
- 1 1/2 lb chicken tenderloins
- 1 red bell pepper
- 1/2 cup pepperoni
- 1/2 cup black olives
- 1 tsp dried oregano
- 1/2 tsp hot pepper sauce
- 1 lb Italian sausage
- 1 onion
Instructions
- Load the slow cookerIn a 5- or 6-quart slow cooker, combine the tomato basil pasta sauce, the undrained diced tomatoes, the drained mushrooms, the tomato sauce, the pesto, the chicken tenderloins, the chopped red bell pepper, the chopped pepperoni, the halved black olives, the dried oregano, and the hot pepper sauce.
- Brown the sausage and onionHeat a large skillet over medium heat. Cut the Italian sausage into 1-inch pieces and add it along with the chopped onion. Cook and stir until the sausage is no longer pink and the onion is tender, then drain and add the mixture to the slow cooker.
- Slow simmerCover and cook on low for 6 to 8 hours, until the chicken is tender enough to shred into the sauce. Stir to break up the chicken. Serve over hot cooked angel hair pasta, or skip the pasta and eat it like a stew.