Note: It is important to poach the chicken. That means your liquid should only come up a little less than halfway on the meat. If you don't need all of the chicken stock, that's fine. If you use too much liquid you will be boiling the chicken, and I find that it loses the nice juicy, meaty bite. It can even turn out a bit slimy. This is one reason I don't like to cook chicken in the slow cooker.
We love to serve up the leftovers by piling the chicken and tomato sauce on some nice crusty rolls with a slice of provolone or some mozzarella for a knockout sandwich.
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