Ingredients
- 1 12 lbs boneless skinless chicken thighs
- 1 lb hot Italian sausage
- 2 (26 ounce) jars spaghetti sauce (with sliced olives)
- 1 cup dry white wine
- 12 cup chicken broth
- 1 tablespoon herbes de provence
- 2 bay leaves
- 4 garlic cloves
- minced
- 12 lb button mushroom
- whole
- 12 lb sliced baby portabella mushrooms
- 1 large red pepper
- cut into strips
- 1 large green pepper
- cut into strips
- 1 large onion
- cut into wedges
- 1 (6 1/2 ounce) jar marinated artichoke hearts
- drained and chopped
Instructions
- In a nonstick skillet brown Italian sausage well.
- Remove from skillet; cut into quarters and place in crock pot.
- Brown chicken thighs in sausage drippings.
- Cut chicken quarters and place in crock pot.
- Add remaining ingredients to crock pot.
- Cook 8 hours on low.
- Serve over pasta (I prefer penne) with freshly grated cheese.
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