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Crock Pot Tuscan Pasta

Slow Cooker Tuscan Pasta

  • Cooking Time:

    4 hours, additional 55 min. for Pasta
  • Servings:

    8

Ingredients

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

 

  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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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