Crock Pot Chicken Thighs in Tomato Sauce

Served on baked spaghetti squash and topped with kale chips




1 lb chicken thighs

3 14 oz cans tomato sauce

1 14 oz can diced tomatoes

1 small 6oz can tomato paste

1 8 oz  package sliced mushrooms

2 medium zucchini (diced into bite size pieces)

3 garlic cloves, whole

1 large yellow onion diced

1 tsp oregano

1 tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper



Place all of the ingredients in a crockpot, cover and cook on low for 6- 7 hours


 Spaghetti squash

1 squash that’s all (spaghetti squash is probably the easiest vegetable to prepare, ever!)



Pre-heat oven to 400 degrees


Cut off the ends of the squash the cut in half lengthwise, scoop out all the seeds. Place facedown on a cookie sheet and bake fro 30-35 minutes.

Let the squash cool down and then using a fork, scrap all the “noodles” into a bowl (you can season with olive oil, salt and pepper, but for this recipe it isn’t necessary)


Kale chips

1 bunch kale washed

1 tablespoon olive oil

garlic powder, salt and pepper to taste




1Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Remove the leaves from the thick stems and tear into bite size pieces, wash and thoroughly dry kale. Toss kale in olive oil and sprinkle with seasonings

3. Bake for 10-15 minutes until crispy, watch them as they bake so it doesn’t burn