• 1 lb. chicken breasts, boneless, skinless, cut into 1 inch cubes
  • 15 1/2 oz. red kidney beans, rinsed & drained
  • 15 oz. Italian-style stewed tomatoes
  • 4 1/2 oz. mushrooms, sliced and drained
  • 1 green bell pepper, medium chopped
  • 1/2 c. onion, chopped
  • 1/2 c. celery, chopped
  • 4 garlic, cloves minced
  • 1 c. water
  • 1 tsp. dried Italian seasoning
  • 6 oz. spaghetti, thin and broken into halves, or pasta of your choice

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  1. Place all ingredients EXCEPT spaghetti in the slow cooker.
  2. Cover. Cook on Low for 4 hours or until veggies are tender.
  3. Turn slow cooker to High. Stir in spaghetti or pasta of your choice.
  4. Cover. Stir again after 10 minutes.
  5. Cover. Cook for an additional 45 minutes or until pasta is tender.

Note: Garnish with basil and bell pepper strips and grated parmesan cheese if desired.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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