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Slow Cooker Chicken and Pasta Sauce with Spaghetti Squash

October 23, 2013 · 6 comments

Slow cookers are the best when it comes to making flavorful, cheap and skinny chicken recipes. I regularly put salsa and chicken on low in slow cooker for 8 hours, but this week I put tomato sauce in with the poultry instead. I used it on top of a nontraditional pasta dish and might be declaring it a winner over it’s mexican counterpart. IMG 5263

First, I placed the chicken in the slow cooker aka Crockpot on low and covered with about 1.5 cups of sauce.  I used the Whole Foods 365 Roasted Vegetable which has only 45 calories per 1/2 serving and minimal sugar. After 4 hours, I separated the pieces with a fork and let sit for another 2-3 hours.

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After an additional 2-3 hours and a little more fork splicing, this is what it comes out looking like. 

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While you can use this chicken recipe to top pasta, I decided to make spaghetti squash and broccoli. Simply cut down the middle, scoop out seeds and roasted ‘U’ side up in the over at 425F for 25-35 minutes. Scrape with a fork. 

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I added the broccoli on top and then finish with the chicken and another 1/2 cup of pasta sauce. It tasted filling and I did not miss any pasta. 

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Lastly, as promised here is my cake pop/ball recipe for Halloween. This is a great recipe for anyone that lives by themselves or with roommates and just wants to a small serving. I call it…

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The lazy & broke girl’s Halloween cake ball recipe

1 Cupcake or Whoopie Pie w/ frosting filling (Choose a vegan or gluten-free one at a local store for healthy props!)
3/4 cup of chocolate chips
black licorice, mini marshmallows for hot chocolate, jelly beans, m&m’s, lollipop stick if making pops.

With a fork, break up cake and mix well together until cake is cumbly and frosting helps create a glue. Should be the same consistency throughout. Roll into little 1/2 inch balls and put lollipop stick in center if making cake pops. Put in fridge for at least 30 minutes to harden. Make sure if you make pops, they are not too big as the head will be too heavy and fall off… somehow fitting for Halloween if it does happen. Place chips in a microwave friendly dish and heat for 30-60 seconds. Stir with a spoon until all chips are melted. Dip cake balls into the melted chocolate and coat evenly. Place on wax paper. Before chocolate sets, decorate with candy. Let set before serving for at least an hour. Use a piece of styro foam to keep cake pops upright while drying.

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Do you make desserts that only serve 1-4 people or do you always bake an entire batch of cookies or whole cake? Do you keep baking special for just parties so you have some place to bring the 12+ servings?

{ 6 comments… read them below or add one }

1 Livi October 23, 2013 at 3:40 pm

haha I love the title of your recipe!
I alwayssss try to bake in small amounts OR bake something only before I know I am going to visit my guy friends- I can always count on them to polish off dessert {aka portion control for me ;)}


2 Erin October 23, 2013 at 3:40 pm

“I call it….The lazy and broke girl’s Halloween cake ball recipe” Hahaha! Thanks for my dinner recipe for tomorrow :)


3 Savannah October 24, 2013 at 8:58 am

These looks great! I just can’t stop bingeing on sweets =/


4 Molly October 24, 2013 at 4:14 pm

This is probably a silly question but… how much chicken did you use with your recipe above?


5 Sarah October 24, 2013 at 6:00 pm

I used about a lb of chicken but really you can use any amount and just make sure you use sauce to cover the chicken, about 1/2 cup per 4 oz should be enough.


6 Molly October 25, 2013 at 6:16 pm

Thanks Sarah. I’m (obviously) not that handy in the kitchen, so I have to ask the easy stuff. Thanks!


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