10 chicken thighs, skin and fat removed
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can whole peeled tomatoes, drained
1 tbsp. fennel seed
1 tsp. Italian seasoning
1 tsp. basil
1 tsp. oregano
2 tsp. garlic powder
1 (10 oz.) box frozen chopped spinach
sliced peppers and onions (optional)

Defrost spinach in microwave, just warm enough to squeeze liquid out. Squeeze whole tomatoes one by one in your hand, to create chunky pieces. Add ingredients all together into Crock-Pot and mix thoroughly. Cook on low for 6 to 8 hours.

Note: Sauce will be somewhat runny... not a thick spaghetti sauce.... more like a Marinara but coats non-rinsed pasta great.

Any leftovers of the sauce can be frozen for future use as a base or a quick meal.

Submitted by: Julie Stoddard