Recipes

Category:	Dinner
Source:	Kristen J. Gough
Ingredients:	2 lb. chicken (boneless, skinless) 1 14.5-oz. can tomato chunks 1 1/2 Tbsps. paprika 1 onion, chopped 2 cloves garlic, minced 1/2 cup chicken broth (or water) 1/2 tsp. white pepper (optional) 1/2 tsp. nutmeg (optional) 1/4 tsp. cayenne powder (optional, but it will give it a little kick) Salt to taste (at the end of cooking)
Directions:	Note: Try this complementary Spaetzle Hungarian Noodles recipe. Place chicken breasts (fresh or frozen) at the bottom of the Crock-Pot pan. Drain half of the liquid from the tomatoes, then pour the remaining liquid and tomatoes into the Crock-Pot – along with the rest of the ingredients (except the salt). Cook until the chicken falls apart. You can scoop some of the cooking liquid into a mixer and blend to make a sauce, or serve as is. You may want to add more paprika and/or salt.