My father shared a recipe with me and my mother "gently corrected" some of the details, but it sounded good, and I wanted to replicate it, but cook a little more to have some leftover for later.
The recipe they're using is:
1 whole onion, sliced 1 bell pepper, sliced 1 1b chicken, sliced into ~1" x 2" pieces 1 jar pasta sauce handful of parmesan cheese Saute the onion and pepper for about 10 minutes, till they start to have some juice in the pan. Add the chicken and cook about 3-5 minutes on a side, till it's about cooked through. Add the pasta sauce and let it come to a slight boil (so it's nice and hot) Remove from heat and cover with the cheese (so it melts)
But I've moved up to
5 peppers (two green, one red, one yellow, one orange) and
2 onions and
2.25 lbs chicken breast, sliced as per recipe (also seasoned a little with some light marinade to give it a little extra taste). I thought it might be nice to cook it in the crockpot (4qt classic) with the cool weather and let it slow cook, and have something nice when I get home.
My plan is to add all the veggies and chicken when I leave the house, and add the sauce right before I'm ready to eat (I actually want to split half of the crockpotted mixture and store it without the sauce on it, to heat later with the sauce). What I'm not entirely sure about is:
Do I need to add some water so the chicken doesn't start to stick while it cooks, or burn in some way? I'm going to be at work but I'll be home at lunch if I should stir it or change something.
What is the best temperature to set my crockpot to? Low I would assume.
If I really need to cook this in my large deep skillet I can, but I like the idea of trying this recipe in a slow cooker.