Crockpot Chicken Spaghetti

6 Chicken Legs - (can use quarters)
6 Chicken Thighs
Water
3 Watkins Bay Leaves
1 Medium Yellow Onion - chopped
3 Stalks Celery - sliced
2 Tbsp. Watkins Original Grapeseed Oil
1 teas. Watkins Liquid Garlic Spice
32 Oz. Tomato Sauce
32 Oz. Stewed Tomatoes
1/2 teas. Salt
1/2 teas. Watkins Black Pepper
1 teas. Watkins Chili Powder
1 teas. Watkins Paprika
1/2 teas. Watkins Oregano
1/2 teas. Watkins Basil
8 Servings Spaghetti -- uncooked

Place chicken quarters (legs & thighs) into a crockpot early in the day. It's fine if they are still frozen. Cover just barely with water, salt to taste and bay leaves. Turn the crockpot on low and go to work or carry on your normal day's activities.

In the evening, turn off the crockpot. Remove chicken from the crockpot and discard skin and bones. In a deep pot, heat olive oil. Add onion and liquid garlic and cook until the onions are translucent. Add tomato sauce and stewed tomatoes, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add spices, and onion / celery mixture. Cook, stirring occasionally. Cook spaghetti according to package directions. Mix noodles with sauce, and serve with grated Parmesan cheese on the side. Makes 12 servings.

Per serving: 538 Calories; 21g Total Fat; 34% calories from fat; 33g Protein; 55g Carbohydrate; 109mg Cholesterol; 683mg Sodium; 4g Fiber

Food Exchanges: 3 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : For a vegetarian meal, substitute soft tofu, cut into small pieces, for the chicken, and use vegetable bouillon in place of chicken broth. This will shorten cooking time substantially. Cook tofu along with onions and celery. Sauce could be cooked in crockpot on low for major part of day.

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