Ingredients
– 1 lb chicken breast
– 12 oz spaghetti
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp red chili flakes (optional)
– 2 tbsp olive oil
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions
1. Heat olive oil in a large skillet and sauté onions and garlic until fragrant.
2. Add crushed tomatoes, chicken broth, basil, oregano, chili flakes, salt, and pepper. Stir to combine.
3. Place chicken breasts in a slow cooker and pour the tomato mixture over them. Cook on low for 6-7 hours or high for 3-4 hours.
4. Once done, shred the chicken using two forks and mix it back into the sauce.
5. Cook spaghetti according to package instructions, drain, and toss with the sauce. Serve hot, garnished with parsley.