And since it was such a lazy day I used my slow cooker for final stages of this process.
1 lb chicken strips cut into bite size pieces
1 can of beer (I used a heineken)
1 tsp Worcestershire Sauce
1 Bouillon cube
1/4 - 1/2 bottle ketchup
1 can of tomatoes or you can use tomato puree
Green onions for garnish
- Season chicken.
- In a hot skillet, add oil and cook chicken pieces till slightly browned. Remember that everything is going into the slow cooker to finish cooking.
- If using a can of tomatoes, place in blender and zap for a few seconds. I prefer to use the can of tomatoes instead of the puree because I like to leave some chunks. If you need to add some liquid to the blender, use some of the beer as liquid.
- In a another pan combine all ingredients except the chicken and the pasta. I used about 3/4 of the beer. I intended to use all but before I could add the other 1/4 the bottle was finished. Bring to a boil and then let simmer for about 10 minutes.
- Add chicken pieces to slow cooker and cover with sauce. If by chance the sauce is not enough to cover the chicken thoroughly use cooking wine to add some more liquid. Cook on low for 2 hours. Check every 45 mins.
- Cook pasta according to package instructions.
- Meat should be tender to touch. If sauce has too much liquid turn slow cooker on high for about 20 mins or add a mix of sap (flour and water mixture) to thicken up.
Serve on a bed of pasta. Add parmesan cheese and garnish with green onions.