Title: Chicken Spaghetti - Crockpot
Categories: Pasta Chicken Crockpot
Yield: 6 Servings

4		To 6 chicken leg quarters
		A bit of chicken stock, water, or white vermouth
		A few bay leaves
1	md	Yellow onion, chopped
		A few Tbsp olive oil
5		Cloves garlic, chopped or pressed
2		(16 oz) cans of tomato sauce
16	oz	Can of stewed tomatoes
16	oz	Can of tomato puree
2		Or 3 ribs of celery, sliced, optional

Here's what I've done a time or four. This "recipe" has not been cooked often enough to be stabilized and really called a recipe. Still, there have been no complaints and many requests for seconds.

A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic powder (NOT garlic salt) Ground black pepper Ground red pepper (cayenne) Ground white pepper Basil Parsley Paprika Oregano Spaghetti

Put the chicken into a crockpot early in the day. It's fine if they are still frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white vermouth, or a combination works fine. Add a couple of bay leaves, and some salt. Turn the crockpot on low and go to work (or carry on your normal day's activities.

When you get home, or in the evening, turn off the crockpot. Put water on to boil the spaghetti. Remove chicken from the crockpot and discard skin and bones.

In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated Parmesan cheese on the side.

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