Ingredients
4 (6 ounce) boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
2 (4 ounce) cans sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1 1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti
Directions
In a large skillet, brown chicken in oil on both sides. Transfer to a slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve over spaghetti.
