Crock Pot Tuscan Pasta & Chicken

Summertime is crock pot time. No ovens for me, thank you very much.

This is a complete meal all made in the slow cooker so there is no need to heat up the house and do a million dishes. 

This is inspired by a recipe out of The Slow Cooker Bible cookbook that I got years ago but hardly ever used. I'm not sure why I didn't use it then because I sure do use it now. I made a few additions here and a few substitutions there and *voila* new recipe!

Correction....

New, super simple, delicious recipe!

Crock Pot Tuscan Pasta & Chicken

(Adapted from The Slow Cooker Bible cookbook)

Ingredients

5 boneless, skinless chicken thighs, cut into bite sized pieces

2 cans stewed tomatoes (about 14 oz each)

1 can red kidney beans (about 15 oz)

1 can tomato sauce (about 15 oz)

1/2 cup water

1 jar sliced mushrooms (about 4 oz)

1 medium green pepper, diced

1/2 medium onion, diced

3 stalks celery, diced

5 cloves garlic, minced

2 tsp fresh oregano, chopped

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp dried chives

6 oz spaghetti, broken in half

Directions

Spray crock pot with cooking spray. 

Place all ingredients EXCEPT SPAGHETTI into crock pot. 

Cover and cook on low for approx 4 hours (until vegetables are tender and chicken is cooked.)Stir in broken spaghetti. 

Cover and cook on high for 10 minutes. Stir again. Cover and cook on high for 30 minutes - until spaghetti is tender.

Mmmm...mmmm....tasty.

How easy is that?

Seriously. 

Love crock pot cooking. 

I topped it with a little mozza cheese just for the heck of it. Wondering what to have for dinner tonight? Not anymore.... Give this a try!!! You won't regret it.

Be sure to visit Chef In Training and Feeding Big for some fun and tasty links!