- 1 lb. Chicken Breasts
- 1 (26oz) jar of Chunky Vegetable-Style Spaghetti Sauce
- 1 Zucchini, chopped
- 1 Green Pepper, chopped
- 1 Sweet Onion, chopped
Place all ingredients into a resealable gallon sized freezer bag and mix together.
When ready to eat remove from freezer for at least 24 hours. Cook on LOW in a crock pot for 6-8 hours.
Serve on top of cooked spaghetti noodles and garnish with cheese and olives {guess who didn't have any olives}.
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